Easy Lemon Zucchini Risotto, made with tart lemons, fresh zucchini and zesty Parmesan cheese. Pairs well with salmon or chicken or as a meatless main dish.
This Lemon Zucchini Risotto recipe is a flavorful combination of tart lemon and zesty Parmesan cheese. Because of the fresh lemon flavor, this particular recipe pairs well with salmon or other fish, but risotto is also a dish that is delicious served on its own. The zucchini brings a mild texture that adds to the creaminess so classic in any good risotto.
If this is your first time making risotto, don’t plan it for a night that you’re in a hurry, because this is going to need a bit of your attention for almost an hour (worth it!). After you’ve made risotto a couple of times, the process actually seems easier and less labor intensive. But patience is key as you slowly incorporate liquid into this short-grained Italian rice and the finished product will melt in your mouth.
Risotto is a true comfort food and I’ve made it many different ways. Try my recipe for Mushroom Risotto with a quick risotto tutorial and tips for success (It’s also one of the most popular recipes on Good Dinner Mom). I’ve made a Butternut Squash Risotto in the oven which eliminates the process of incorporating the stock one cup at a time. Though I love the recipe for the oven version, the process of slowly adding the stock while cooking the rice on your stove-top will soften the rice to a creaminess that’s worthy of your favorite Italian restaurant.
The recipe starts classically simple, cooking down the toasted rice with olive oil and white wine (the wine may be omitted if desired). The onion and garlic are then added for the perfect aromatics.
About mid-way through cooking, the zucchini is incorporated so it can break down, infusing added moisture into the rice.
The lemon is added at the very end along with the Parmesan cheese which takes the delicious-factor over-the-edge incredible. We loved this dish all by itself and it’s fabulous the next day. For added texture and bright color, this dish is tasty with some tomatoes stirred in just before serving. For even more color, keep out a handful of the zucchini that you added during the cooking process and stir it in right at the end.
If you’re a Risotto “aficionado”, I hope you’ll add Lemon Zucchini Risotto to your repertoire and if you’re new to cooking risotto, dig in! Just have all your ingredients ready to go and be sure to heat your stock to speed up the cooking time. Once you try it, you’ll agree, this is an easy risotto recipe that’s fool-proof and versatile. Comfort food at its best.
Lemon Zucchini Risotto
Ingredients
- ¼ cup Extra Virgin Olive Oil, plus more to finish
- 1 ½ cups Arborio Rice
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- ½ cup white wine, may be omitted
- 2 quarts 8 cups vegetable stock (or chicken stock)
- 2 medium zucchini, grated
- Juice of one lemon
- Lemon zest from one lemon
- ¾ cup freshly grated Parmesan plus more for garnish
- ½ cup parsley flakes, chopped
- Salt and freshly ground Pepper
- Optionally, stir in grape or cherry tomatoes at serving and top with more lemon zest
Instructions
- Heat ¼ cup olive oil in a stock pot over medium-high heat. Add 1 ½ cups rice and stir until thoroughly coated and opaque, about 3 minutes. Add 1 onion and 2 garlic, and cook until softened, about 2 minutes.
- Add ½ cup white wine and cook until reduced by half and the alcohol smell is completely gone, about 2 minutes.
- Add 1 cup of the stock and cook, stirring, until the liquid is absorbed. Continue stirring and continue to add the stock, one cup at a time, waiting until the liquid is absorbed each time before adding more. Fold in 2 zucchini after about the 5th cup of stock and once all stock has been added, continue to cook until the rice is tender and creamy but still al dente, 10-12 minutes.
- Remove from the heat and add the lemon juice and zest.
- Stir in ¾ cup Parmesan cheese and ½ cup parsley. Give a quick stir to partially melt the cheese.
- Add salt and freshly ground pepper, to taste.
- Plate the risotto and drizzle with more olive oil, if desired. Top with additional Parmessan.
- This recipe makes 6 servings as a side dish or 4 as a meatless main dish.
Recipe adapted from Michael Symon’s Zucchini Risotto
Oh wow this was the best thing I have ever eaten! Usually I don’t like risotto because it has a ton of mushrooms in it, but this was delicious!
Wow, Mary Ellen! This made my day. Thank you!
I made this risotto with the stock from a whole chicken I cooked. Did not have white wine so used cooking sherry. Wonderful recipe!
Wow, Crystal! I’ll bet the stock was fabulous. And good to know that sherry will work as well, thank you!
This looks and sounds most appetizing Sally. I think I’d add some fresh, uncooked zucchini at the end for a little texture and call this a perfect plate. Mmmmm nicely done!