Parmesan Zucchini Risotto

Parmesan Zucchini Risotto

Creamy and comforting, this risotto uses the simple goodness of zucchini and parmesan to create a rich, satisfying dish. Ideal as a luxurious side or a vegetarian main, it's wonderfully versatile.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings


  • 1 cup Arborio rice
  • 1 medium zucchini, grated
  • 1 small onion, finely chopped
  • 2 tablespoons olive oil
  • 4 cups vegetable broth, warm
  • 1/2 cup Parmesan cheese, grated
  • Salt and pepper to taste


  1. Sauté Vegetables: In a large pan, heat olive oil over medium heat. Add onion and cook until translucent, about 5 minutes. Add grated zucchini and cook for another 2-3 minutes.
  2. Cook Risotto: Add the Arborio rice to the pan and stir to coat with oil. Begin adding the warm broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more. Continue until the rice is al dente and creamy, about 18-20 minutes.
  3. Finish the Dish: Stir in the grated Parmesan cheese. Season with salt and pepper to taste. Serve warm.

Storage: Refrigerate leftovers in an airtight container for up to 2 days.


  • Stirring constantly is key to a creamy texture.
  • For a non-vegetarian twist, stir in some cooked, chopped bacon before serving.
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