Risotto feels fancy — almost too fancy to be able to make at home. This Lemon Zucchini Risotto recipe is warm and comforting for fall but still has the taste of summer with bright lemon and seasonal zucchini. It’s affordable, decadent, and easier to make than you think.
If you want to impress your guests, risotto is a great dinner party dish. You can make it in big quantities to feed a crowd or use it as a base when you’re serving a protein like chicken.
My Lemon Zucchini Risotto recipe has been adapted from countless recipes but it’s closest to NYT’s Lemon Risotto with Summer Squash. My version uses less stock and comes together a bit quicker.
Lemon Zucchini Risotto
Ingredients
- 2 tbsp butter
- 1 medium yellow onion chopped
- 2 medium zucchinis diced
- 2 garlic cloves minced
- 1 cup arborio rice
- 1/2 cup dry white wine (sauvignon blanc or pinot grigio)
- 4 cups chicken stock (1 32 oz carton)
- 1/2 cup grated parmesan
- 1 lemon for juice and zest
- salt and pepper to taste
Instructions
Step 1: Prepare your mise en place
- Before you cook any meal, prepare your mise en place which is French culinary term that means putting everything together. For this recipe, you’re going to want to chop up 1 medium yellow onion and 2 medium zucchinis, plus mince 2 garlic cloves.
Step 2: Warm up your broth
- In a small saucepan, heat 4 cups chicken stock (or vegetable broth) over low heat. You just want to keep it warm, so if it starts to simmer turn down the heat.
Step 3: Start with the onions
- Add 2 tbsp butter to a large pot over medium heat. Once the butter has melted, add your chopped onion. Cook for about three to five minutes until translucent and tender. Do not brown the onions, it will change the flavor profile of the risotto.
Step 4: Add in the zucchini
- Next, add your chopped zucchini to the pot and generously salt. Let the zucchini cook for about five minutes over medium high heat until tender but not too soft. You still want them to have that fresh green color.
Step 5: Add in aromatics
- Stir in minced garlic until fragrant, about a minute.
Step 6: Crackle the rice
- Once the kitchen is smelling good, add in 1 cup arborio rice. Stir it in with the veggies until it begins to crackle and has a nutty-like smell. Deglaze the pot with 1/2 cup dry white wine (sauvignon blanc or pinot grigio)and stir until the rice has absorbed it.
Step 7: Cook the rice
- Turn the heat back down to medium and add a ladleful or big spoonful of stock into the rice (about 1/2 cup at a time). You want enough broth to cover your rice so it can cook. Once the rice has absorbed the stock, add after ladleful. Do this a 1/2 cup at a time until you’re out of stock. It should take about 10 to 15 minutes until your rice is ready.Make sure you’re staying vigilant so you don’t burn or overcook your rice. Stir it often and enjoy a glass of wine while your guests trickle in. While your rice cooks, you can grate 1/2 cup grated parmesan and zest your lemon.
Step 8: Finishing touches
- Once your rice is done, turn off the heat and taste for seasoning. You might need a more salt depending on the broth you used. Add 1/2 cup of parmesan, 4 tbsp of lemon zest, and the juice of half of lemon. Serve in individual plates or place the pot on a trivet on the table for your guests to serve themselves.
Cooking Notes
The Rice
The type of rice you use is key. Risotto is made specifically with arborio or carnaroli rice, which gives it its starchy, creamy consistency. I prefer arborio and it’s easier to find.
Chicken Stock or Vegetable Broth?
I prefer to use chicken stock for a deeper flavor profile but you can easily swap it for vegetable broth if you or one of your guests is vegetarian. Make sure your stock is well seasoned and you’re not buying low-sodium stock. You’re going to want that full flavor to season your risotto properly.
This recipe calls for 4 cups or 32 oz which is typically a whole carton of broth.
White Wine
I try to find a dry white wine I can sip on while I cook. I like Matua Sauvignon Blanc or Dark Horse Pinot Grigio. They’re cheap enough to cook with and good enough to drink.
Serving and Plating
Risotto isn’t the prettiest dish. If you want to elevate the presentation and further impress your guests, you can sauté some extra zucchini to top your serving plates with to add a pop of color.
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