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  • The Main Dish
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Lemon Zucchini Risotto

7 Comments

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Fresh and creamy describse this dish of Lemon Zucchini Risotto. A great side to salmon or seafood, thanks to the lemon, this is also a perfect main dish.

Lemon Zucchini Risotto served in a white bowl

Lemon Zucchini Risotto 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!). 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). 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 comfort food and I’ve made it many different ways. 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.

Risotto being cooking in a pan, stirred with a wooden spoon

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.

Zucchini being added to the uncooked Risotto

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.

Lemon Zucchini Risotto with a fork in a white bowl

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 be looking for many variations because risotto really is easy, fool-proof and versatile. Comfort food at its best.

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5 from 1 vote

Lemon Zucchini Risotto

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Calories 2216
Author Good Dinner Mom

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, to taste

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 chopped onion and 2 minced garlics, 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 one 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 grated 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.
Nutrition Facts
Lemon Zucchini Risotto
Amount Per Serving
Calories 2216 Calories from Fat 711
% Daily Value*
Fat 79g122%
Saturated Fat 20g125%
Polyunsaturated Fat 8g
Monounsaturated Fat 45g
Cholesterol 65mg22%
Sodium 8987mg391%
Potassium 1995mg57%
Carbohydrates 305g102%
Fiber 18g75%
Sugar 33g37%
Protein 51g102%
Vitamin A 5709IU114%
Vitamin C 96mg116%
Calcium 925mg93%
Iron 18mg100%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from Michael Symon’s Zucchini Risotto

You might also like

  • 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.
    Easy Lemon Zucchini Risotto
  • Oven Risotto with Butternut Squash
  • This is the perfect, easy mushroom risotto recipe. Fool-proof simple, perfect meatless main dish or side. Company worthy, easily adapted for a vegan main dish as well.
    Perfect Mushroom Risotto with Risotto Tutorial

Published on September 29, 2014

Comments

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    Recipe Rating




  1. janice g says

    March 10, 2022 at 7:01 AM

    5 stars
    Do yourself a favor and make this recipe. Follow the instructions exactly, give it the time and attention it deserves, and you will have a winning dish. This was so good Sally the whole family asked for more already!

    Reply
  2. donna m says

    March 10, 2022 at 6:58 AM

    5 stars
    Excellent! Mellow but balanced flavor, colorful (I added orange bell pepper) and a beautiful side dish for the sautéed scallops I served it with. Just what I was looking for. I like a little lemon, but not too much, this was perfect! I wouldn’t change a thing.

    Reply
  3. Barbara Green says

    September 23, 2019 at 12:22 PM

    5 stars
    Absolutely yummy! Didn’t have any white wine so used white grape juice. Also used yellow squash instead of zucchini since all my zucchini perished and I had a bumper crop of yellow squash. Very nice summer dish and perfect for our meatless Mondays. This recipe is a keeper and had rave reviews from all. It’s flavors are light and summery, but the dish itself is hard enough to stand on own.

    Reply
  4. Marie says

    February 27, 2017 at 7:17 PM

    I loved, loved this dish. I don’t like cheese so I didn’t add it. I used the mini chopper to really chop up the garlic and onions as well as the yellow zucchini. I only used one zucchini and added grape tomatoes that I quartered when it was done. This dish is was a good way to get in extra veggies as I start eating healthier. The kids liked it as well. I will be back for new recipes

    Reply
    • Sally says

      February 28, 2017 at 6:25 AM

      Hello Marie! Thanks so much for taking the time to comment and I’m glad you liked the recipe. I look forward to “seeing” you back soon. Have a great week and thanks again!

      Reply
  5. Kristyn says

    June 29, 2016 at 7:16 AM

    This got rave reviews from my husband. I did throw a handful of shrimp in. I switched parsley for basil from the garden. When I asked him what I could switch up he said it was perfect the way it was!

    Reply
About Sally - Good Dinner Mom.

About Good Dinner Mom

My name is Sally and I love to be in the kitchen. Making fresh, unique dishes is my way of showing love for family and friends and I hope that here you’ll find recipes of both healthy and indulgent dishes that will inspire you to cook more at home while sharing some love of your own. more about me

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