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5 from 1 vote

Lemon Zucchini Risotto

This simple lemon zucchini risotto with bright, summery flavors comes together easily for your next dinner party.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Italian
Keyword: dinner party, Italian, risotto, summer, vegetarian, zucchini
Servings: 4 people

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.