Zucchini Risotto


On the nights that my husband has a hockey game, he is usually gone by 4 or 5 p.m. which leaves me alone for dinner. I usually just make a peanut butter and jelly to bring with me to the game or I eat whatever leftovers we have in the fridge. Sometimes, I’m in the mood for something a little more substantial, and this is usually my go-to. It’s a great way to use up that one last zucchini you have in the fridge. Plus, it can be a full meal for just one or two people. It’s also a great side dish for four. Since zucchini is plentiful this time of year, I thought now would be a good time to share tasty little dish.

zucchini risotto - ateaspoonofhappiness.com

Zucchini Risotto
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 3 tablespoon olive oil
  • 1 small onion, diced
  • 1½ cup arborio rice
  • ½ cup dry white wine
  • 4 cups vegetable broth
  • 2 small zucchini, grated
  • ¼ cup grated pecorino, parmigiano reggiano, or parmesan cheese (whatever you prefer)
  1. Heat olive oil in a large frying pan over medium heat.
  2. Sauté the onion until translucent and add the rice, allowing it to absorb the remaining oil.
  3. Pour the white wine into the pan and allow it to absorb.
  4. Add the broth - a ½ cup at a time - allowing each addition be fully absorbed before adding the next.
  5. Once broth is incorporated, stir in the zucchini. Allow any liquids from the zucchini to absorb into the rice.
  6. Stir in the cheese and serve.



  1. Bobby Jo says

    Im so thankful for a new zucchini recipe! We always have so many in our garden and never know what to do with them all! Thanks!!

  2. Amanda says

    Maybe a silly question, but I have only made risotto one other time. Do you precook the rice before adding to the recipe?


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