Why You’ll Love This Recipe
- Ultra-creamy texture with tender zucchini
- Comforting and flavorful without being heavy
- Great way to use fresh zucchini
- Elegant enough for entertaining
- Easy to customize with herbs and toppings
- Perfect balance of freshness and richness
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- arborio rice
- zucchini
- onion or shallot
- garlic
- vegetable broth
- olive oil
- butter
- parmesan cheese
- white wine
- fresh basil or parsley
- lemon zest
- salt
- black pepper
Directions
- Heat the vegetable broth in a saucepan and keep warm over low heat.
- Grate or finely chop the zucchini and set aside.
- Heat olive oil and butter in a large skillet or saucepan over medium heat.
- Add the onion or shallot and cook until softened. Stir in the garlic and cook until fragrant.
- Add the zucchini and cook slowly until soft and jammy, about 10 minutes.
- Stir in the arborio rice and cook for 1 to 2 minutes until lightly toasted.
- Pour in the white wine and cook until mostly absorbed.
- Add warm broth one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more.
- Continue cooking until the rice is creamy and tender.
- Stir in parmesan cheese, lemon zest, and fresh herbs.
- Season with salt and black pepper to taste before serving.
Servings and timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Variations
- Add peas or spinach for extra vegetables.
- Top with crispy pancetta for added texture.
- Use goat cheese instead of parmesan for tangy flavor.
- Stir in fresh mint along with basil for brightness.
- Add grilled shrimp or chicken for additional protein.
- Finish with toasted pine nuts for crunch.
Storage/Reheating
Store leftover risotto in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a saucepan with a splash of broth or water, stirring frequently until creamy again.
Risotto thickens as it cools, so additional liquid helps restore the proper consistency.
FAQs
What does “jammy” zucchini mean?
It refers to zucchini cooked slowly until it becomes very soft, rich, and almost spreadable in texture.
Can I use yellow squash instead of zucchini?
Yes, yellow squash works very well and provides a similar texture and flavor.
What rice is best for risotto?
Arborio rice is ideal because its starch content creates the creamy texture risotto needs.
Do I have to use wine?
No, you can replace the wine with additional broth and a squeeze of lemon juice.
Can I make this recipe vegetarian?
Yes, it is vegetarian as written if using vegetarian parmesan cheese.
Why is my risotto too thick?
Risotto naturally thickens as it cools. Add warm broth or water when reheating to loosen it.
Can I freeze risotto?
You can freeze it, though the texture may become softer after reheating.
What herbs pair best with zucchini risotto?
Basil, parsley, mint, thyme, and chives all work beautifully.
Can I add protein to this dish?
Yes, grilled chicken, shrimp, salmon, or white beans pair wonderfully with the risotto.
What can I serve with zucchini risotto?
A crisp salad, roasted vegetables, or crusty bread make excellent side dishes.
Conclusion
Jammy Zucchini Risotto is a creamy and flavorful recipe that transforms simple ingredients into an elegant and satisfying meal. The silky zucchini blends beautifully into the rich risotto, creating a comforting dish that feels both fresh and indulgent. Whether served for a quiet dinner or a special gathering, this risotto is sure to become a favorite.
PrintJammy Zucchini Risotto
Jammy Zucchini Risotto is a creamy and comforting dish made with arborio rice and slowly cooked zucchini that melts into the risotto for a rich, silky texture. This elegant yet simple recipe is packed with fresh flavor and perfect for cozy dinners or special occasions.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 1/2 cups arborio rice
- 2 medium zucchini, grated or finely chopped
- 1 small onion or shallot, finely diced
- 3 cloves garlic, minced
- 5 cups vegetable broth
- 2 tbsp olive oil
- 2 tbsp butter
- 1/2 cup parmesan cheese, grated
- 1/2 cup white wine
- 2 tbsp fresh basil or parsley, chopped
- 1 tsp lemon zest
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Heat the vegetable broth in a saucepan and keep warm over low heat.
- Grate or finely chop the zucchini and set aside.
- Heat the olive oil and butter in a large skillet or saucepan over medium heat.
- Add the onion or shallot and cook until softened, about 4 minutes. Stir in the garlic and cook until fragrant.
- Add the zucchini and cook slowly for about 10 minutes until soft, jammy, and deeply flavorful.
- Stir in the arborio rice and cook for 1 to 2 minutes until lightly toasted.
- Pour in the white wine and cook until mostly absorbed.
- Add the warm broth one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more.
- Continue cooking until the rice becomes creamy and tender, about 25 minutes.
- Stir in the parmesan cheese, lemon zest, and fresh herbs.
- Season with salt and black pepper to taste before serving.
Notes
- Yellow squash can be used instead of zucchini.
- Add peas, spinach, or mushrooms for extra vegetables.
- Top with crispy pancetta or toasted pine nuts for added texture.
- Goat cheese can replace parmesan for a tangier flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of broth or water to restore creaminess.
- Risotto thickens as it cools, so extra liquid may be needed when reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 73 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 25 mg
