This zucchini risotto recipe is a decadent yet simple entree or side dish. It's made with creamy Arborio rice cooked with broth and white wine, then finished with salty cheese, zucchini, fresh basil, and lemon zest. I like to top with fresh cherry tomatoes for a colorful touch.

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This is the perfect summer risotto recipe. But it is delightful year-round. It is an extra creamy recipe that can be served as a side dish or an entree. I love serving it with my crispy almond flour chicken piccata with a cherry tomato salad on the side.

You can easily make this risotto into a vegan recipe by using veggie broth, then swapping the butter and cheese out for vegan varieties of both.

📖Why My Recipe Works

Freshly Grated Zucchini- Adding fresh zucchini at the end of the cooking process ensures it doesn't disintegrate into the rice. The zucchini also adds moisture, which the rice happily soaks up.
Butter- This recipe calls for cold butter which melts into the rice and creates the best creamy texture. Not all risotto recipes use butter but it was a trick I picked up when staying in Italy last summer.

🧾Ingredient Notes

Arborio Rice - The classic risotto rice is Arborio rice, which is what I use in this recipe. I don't recommend using other varieties of rice. They just don't have the same creamy consistency and the cooking time will be different.
Stock - You can use chicken stock or keep this dish vegetarian with vegetable broth. You will need 6 cups of broth.
Zucchini - Use freshly grated zucchini for the best texture. You can use any size of zucchini in this recipe. It is also a great way to use up the large zucchini that aren't great for sauteing. You can use extra grated zucchini to make gluten-free zucchini bread.
Onion - I use white onion, but yellow onion will work too.
White Wine - Use your favorite dry white wine for this recipe. If you want to avoid the wine, simply replace it with a little bit of extra broth.
Butter - You'll need 2 tablespoons of unsalted butter, cut into small pieces.
Cheese - Pecorino or Parmesan cheese are both great options.
Garnishes - A sprinkle of fresh basil and lemon zest is the perfect way to finish off this simple dish. If you like an extra lemony flavor, add a squeeze of fresh lemon juice too!

💭 Yellow Squash Risotto

I usually use classic green zucchini in this recipe, but this recipe works great using yellow squash too! Simply swap the green zucchini out for the same amount of yellow summer squash. And yes, you can even mix the two together.

⏲️How to Make Zucchini Risotto

A large pot filled with light brown zucchini risotto broth or stock, with a slight ring of residue around the inner edge. The surface of the liquid is mostly smooth and reflective.

The broth must be warm when added to the rice. Start by pouring the stock of your choice into a medium pot. Place it over medium heat on the stove and bring it to a simmer. Turn it down to low and keep it simmering while you make the risotto.

A close-up view of a pan filled with creamy zucchini risotto, showing soft rice grains, tender zucchini pieces, and small bits of onion in a thick, pale sauce.

Sauté the onion and then add a little onion. This process softens the onions without turning them brown.
Add the rice and toast it before adding additional warm broth.

Close-up of a metal box grater next to a mound of freshly grated zucchini on a white surface. Strands of shredded zucchini, perfect for making creamy zucchini risotto, are scattered beside the grater.

The moisture in freshly grated zucchini adds to the creaminess of the risotto. DO NOT squeeze or wring out the zucchini.

Two side-by-side images show zucchini risotto in progress: rice and shredded zucchini being stirred with a wooden spoon, followed by chopped herbs and lemon zest sprinkled on top of the mixture.

Once all of the stock is added and the rice is finished cooking, stir in the grated zucchini and cold butter. Allow the butter to melt, then add the cheese, stirring frequently, until it is fully melted and the risotto is nice and creamy.

🥗What to Serve with Risotto

This risotto makes an excellent meatless entree or a decadent side dish served with my favorite gluten-free meatballs or garlicky steak bites.

Serve it as an entree with a fresh garden salad, roasted mushrooms, and a side of homemade GF garlic bread.

Zucchini risotto in a white bowl with cherry tomatoes.

👩🏻‍🍳Jen's Testing Notes

Stick to stock. Whether it's veggie stock or chicken stock, I definitely recommend using it. It's a great way to add tons of flavor to the finished dish. Water just doesn't quite do the trick.
Cook the rice al dente. It should have a tender bite. If it's over-cooked, the risotto will be gummy rather than creamy.
Grate your own cheese. Pre-grated cheeses contain an anti-caking agent that can be gritty when melted. I recommend grating your own cheese for maximum flavor.

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