Zucchini Risotto Recipe – Parmesan & Tomato Italian Comfort Food

Last Updated on 4 months by Neha Deshmukh

Zucchini Risotto Recipe – Parmesan & Tomato Italian Comfort Food

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavorful meal that doesn’t take all day to make. This zucchini risotto is exactly that – creamy, dreamy, and packed with fresh summer flavors. I first made this when I was craving something cozy after a long day, and it’s been a family favorite ever since. It’s a little bit of Italy right in your kitchen!

Why You’ll Love This Recipe

This zucchini risotto is more than just a meal; it’s an experience. It’s wonderfully creamy without being heavy, and the sweetness of the zucchini pairs beautifully with the salty parmesan and bright tomatoes. Plus, it’s surprisingly easy to make once you get the hang of the risotto technique. It’s perfect for a weeknight dinner or a special occasion.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup Arborio Rice
• 2 small zucchini
• 1 leek (white part)
• 5 oz cherry tomatoes
• ¼ cup grated parmesan cheese
• 4 garlic cloves
• 4 cups chicken/vegetable stock
• 1 tablespoon butter
• Salt to taste
• 1 handful fresh basil leaves

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Arborio Rice: This is the rice for risotto. It’s a short-grain Italian rice with a high starch content, which is what gives risotto its creamy texture. Don’t substitute with long-grain rice – it just won’t work the same way!
• Tomato Confit Oil/Vegetable Oil: I love using tomato confit oil for an extra layer of flavor, but regular vegetable oil works perfectly well too. If you’re feeling adventurous, a good quality olive oil is also lovely.
• Parmesan Cheese: Ah, Parmesan! The king of Italian cheeses. Look for Parmigiano-Reggiano for the real deal – it’s aged for at least 12 months and has a wonderfully complex flavor. Grana Padano is a more affordable alternative that still delivers great taste.
• Zucchini Varieties: Feel free to experiment! Globe zucchini are classic, but you can also use yellow squash or even pattypan squash for a different look and slightly different flavor.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t be intimidated by risotto – it’s all about patience and a little bit of love.

1. Warm the stock or water in a large pot and keep it simmering. This is key – warm stock helps maintain the rice’s temperature and ensures even cooking.
2. Heat tomato confit oil (or vegetable oil) in a skillet. Add garlic and sauté until fragrant – about 30 seconds. You don’t want it to brown, just release its lovely aroma.
3. Add chopped leek and cook until softened. Stir in arborio rice and chopped zucchini, toasting for 2-3 minutes. This toasting step is important! It helps the rice release its starch and develop a nutty flavor.
4. Now comes the fun part! Ladle warm stock into the skillet, one scoop at a time, stirring until absorbed. Repeat until rice is tender (about 20-25 minutes). Seriously, stirring is key here. It releases the starch and creates that creamy texture.
5. While the risotto is cooking, grill zucchini ribbons, halved cherry tomatoes, and zucchini blossoms in a hot pan brushed with oil. Set aside. These grilled veggies add a beautiful smoky flavor and a pop of color.
6. Once the rice is cooked, fold in tomato confit, half the basil, parmesan, and butter. Season with salt if needed. Taste and adjust seasoning as you go – everyone’s palate is different!
7. Garnish risotto with grilled veggies, extra parmesan, and remaining basil. Serve warm and enjoy!

Expert Tips

• Don’t rinse the rice! The starch on the outside of the grains is what makes the risotto creamy.
• Use good quality stock. It really makes a difference in the final flavor.
• Be patient! Risotto takes time and attention, but it’s worth it.
• Don’t overcrowd the pan when grilling the vegetables. Work in batches if needed to ensure they get nicely charred.

Variations

• Vegan Adaptation: Swap the chicken stock for vegetable stock and use a vegan parmesan alternative. A sprinkle of nutritional yeast can also add a cheesy flavor.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your stock to ensure it doesn’t contain any hidden gluten.
• Spice Level Adjustment: Add a pinch of red chili flakes while sautéing the garlic for a little kick. My friend, Priya, loves adding a generous pinch!
• Festival Adaptation: This is perfect for a summer solstice or harvest celebration. The zucchini represents the bounty of the season.

Serving Suggestions

This zucchini risotto is fantastic on its own, but it also pairs well with:

• A simple green salad
• Grilled chicken or fish
• A glass of crisp white wine

Storage Instructions

Leftover risotto can be stored in an airtight container in the refrigerator for up to 2 days. It will lose some of its creaminess, but you can revive it by adding a splash of stock and reheating gently.

FAQs

What is the best type of rice to use for risotto?

Arborio rice is the gold standard! It has the perfect starch content for creating that creamy texture.

Can I make this risotto ahead of time?

Risotto is best served immediately, but you can prep some of the ingredients ahead of time, like chopping the vegetables and warming the stock.

How can I prevent the risotto from becoming gluey?

Don’t overcook the rice! Stir frequently, and add the stock gradually.

What can I substitute for parmesan cheese?

Grana Padano is a good alternative. For a vegan option, try a vegan parmesan alternative or nutritional yeast.

Can I use different vegetables in this risotto?

Absolutely! Mushrooms, asparagus, peas, and butternut squash all work beautifully in risotto.