Lemon Zucchini Risotto

5 from 3 votes

Prep Time5

Cook Time45

Total Time50

Calories: 2216kcal

Author: Good Dinner Mom

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

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.