You can’t got wrong with this fresh and aromatic Zucchini Risotto
Indulge in a classic and comforting zucchini risotto that brings together the richness of creamy Arborio rice, the freshness of shredded zucchini, the aromatic notes of white wine, the tanginess of pesto and lemon juice, and the luxurious creaminess of burrata. This recipe is full of vibrant flavours, making it a perfect dish to enjoy during any time of the year.
This Zucchini Risotto is perfect for a quick weeknight dinner
All you need are a couple of fresh ingredients that come together in one pan:
- Risotto Rice: The star of this risotto is Arborio rice, known for its high starch content, which creates a creamy and velvety texture when cooked. You can also use Carnaroli rice, or other starchy rice
- Zucchini: Shredded zucchini adds a light and refreshing element to the risotto, infusing it with a subtle flavour
- White Wine: A splash of white wine adds depth and complexity to the dish, creating a harmonious balance with the other ingredients. The alcohol evaporates as it cooks, but you can leave the wine out if you prefer
- Veggie broth: To give the risotto flavour as it cooks, simmering it in broth helps. You can use your favorite broth
- Pesto: A dollop of homemade or store-bought pesto introduces a burst of aromatic basil and nutty flavors that elevate the risotto to a whole new level
- Parmesan: Grated parmesan adds a savory and umami note, enhancing the overall richness and creaminess of the risotto
- Lemon Juice: A squeeze of fresh lemon juice brightens the flavors and adds a hint of tanginess, complementing the creaminess of the dish
- Burrata: A creamy ball of burrata crowns the zucchini risotto, imparting a luxurious and decadent touch that melts into the rice as you savor each bite
Spoon the zucchini risotto with a generous serving of burrata onto individual plates. Garnish with fresh basil leaves and a drizzle of olive oil for added vibrancy. Serve the risotto while it’s still warm, allowing the burrata to create a luxurious and creamy contrast to the rich and comforting risotto.
Still deciding? You might also like our spinach pesto, mini pizzas, or this tiramisu for dessert
Indulge in this creamy Zucchini Risotto, where shredded zucchini, pesto, lemon juice, and burrata unite to create the perfect mix of flavours and textures. This zucchini risotto promises to be a true crowd-pleaser that will leave everyone asking for seconds. So, embrace the flavours of the season and elevate your risotto game with this delectable and vibrant zucchini risotto. Enjoy the taste and the experience!
Easy Creamy Zucchini Risotto
Ingredients
- 375 ml veggie broth
- 75 ml white wine (replace 75 of the broth with white wine)
- 2 tbsp olive oil
- ½ onion, diced
- 1 garlic clove, grated
- 150 g risotto rice, like arborio
- 1 small zucchini, grated
- 1 tbsp pesto
- 1 lemon, juiced
- To garnish: burrata, fresh basil
Optional
Instructions
- Risotto: Fry onion and garlic in olive oil until translucent. Then add risotto rice and fry for 1-2 minutes. Extinguish with wine, and gradually add veggie broth and let it simmer on low-medium heat for 10 minutes, stir occassionally
- Zucchini: In the meantime, grate the zucchini, and add it to the risotto and simmer for another 10-15 minutes until the rice is cooked. Stir occasionally to make it creamy (you may need to add more liquid). When cooked, add in pesto and lemon juice
- Serve: It's best enjoyed fresh, so eat right away. We highly recommend serving with fresh burrata, and some crunchy seeds. Enjoy!
- Store and reheat: it's best to eat fresh, but you can store in in the fridge for a couple of days. The risotto will set as it cools, so when reheating it, you can simply add some liquid to loosen it up again and get the creamy texture back.
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