Easy, satisfying and comforting, zucchini risotto is a first course that's perfect for family dinners. This risotto is extra creamy, with both Parmigiano and chunks of stringy, melted scamorza cheese stirred in at the end of cooking. A dish that is sure to please all!
Some may be deterred by the thought of spending thirty minutes stirring a pot of risotto on the stove top. Personally, the process of preparing this slow cooked dish has a calming effect on me. It also evokes feelings of nostalgia and comfort. You see, I spent much time stirring pots of risotto in my mother's kitchen and this was how I connected with her.
And so this is why I think that risotto is the perfect family meal. Pure comfort in a bowl!
The great thing about risotto is it's versatility. No matter which ingredients you add to it, the result is always a rich, luxurious meal that's delicious any time of year. There's no end to what you can add to your risotto and some of my favorites include fennel and leeks; asparagus or even tomato risotto.
And then you have the humble zucchini, perfectly transformed in this risotto recipe!
Here's what I love about this zucchini risotto recipe!
- It's made with simple ingredients you probably have in your pantry.
- Make it with my easy homemade vegetable broth recipe (which you can make in advance and freeze in batches) for the best flavor.
- This risotto with zucchini is elevated by the addition of cubed scamorza cheese stirred in at the end of cooking for extra creamy texture. Who doesn't like melted stringy cheese?
Zucchini Risotto Ingredient List
- Scamorza cheese: you can also use smoked scamorza cheese for extra flavor or any other cheese that melts well such as caciocavallo; provola or fontina to name a few.
- Arborio rice: or other varieties of rice that work well in risotto such as Carnaroli or Vialone Nano.
- Grated cheese: I used freshly grated Parmigiano cheese.
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
How to make Zucchini Risotto
- Place the vegetable broth in a medium sized sauce pan and bring to a simmer. Keep it simmering while you prepare the risotto.
- Slice the zucchini into quarters, lengthwise, then chop crosswise. Dice your onion and cut cheese into cubes.
- Heat olive oil in a large sauce pan and add onion. Sauté over medium heat for 2 minutes.
- Stir in the chopped zucchini, a pinch of salt and cook, stirring, for 5 minutes until it begins to soften. The end result will be zucchini that is tender but not mushy. If you prefer softer zucchini, continue cooking a few minutes longer before adding the rice in the next step.
- Add the arborio rice, stir to coat in the olive oil and toast it, about 2 minutes. Pour in the white wine and cook, stirring, until it evaporates, about 1 minute.
- Begin adding a ladle of simmering broth at a time and stir until the liquid is absorbed. You will know when it's time to add more broth when you drag your wooden spoon across the pan and you can see the bottom of the pan and it is dry.
- After about 30 minutes, when the rice is tender but still has some bite to it, remove the pan from the heat and stir in the grated cheese. If your rice is not cooked through and you run out of broth, bring some water to a simmer and add as needed. Taste and adjust seasoning by adding salt if necessary. Then add the cubed scamorza cheese, stir gently and serve hot.
Recipe FAQs
Try a smoked scamorza for extra flavor or any other variety of Italian cheese that melts well such as caciocavallo; provola or fontina.
If you're not crazy about larger chunks of zucchini in your risotto you may opt to grate it instead. Since grated zucchini will not take long to cook, stir it in midway through cooking, after about 15 minutes.
No worries! Bring some water to a simmer and add as needed. Taste and add more salt if necessary.
Keep leftovers reheated for up to 3 days. To reheat risotto: place in a pan over medium heat and add a few reserved tbsps of broth or water to recreate a creamy texture.
This recipe yields 4 generous servings (if serving as a main dish) or 6 first course servings.
If you tried this recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how much you enjoyed it in the 📝 comments below. Thanks for visiting!
Creamy Zucchini Risotto with Scamorza Cheese
Ingredients
- 7 cups vegetable broth
- 2 medium zucchini or 4 small, about 500 grams
- 1 medium onion diced
- 3 tbsp. olive oil
- 2 cups arborio rice
- ¼ cup white wine
- salt to taste
- ¼ cup grated Parmigiano cheese or more, to taste
- 125 grams scamorza cheese, cubed see note below for substitutions
Instructions
- Place the vegetable broth in a medium sized sauce pan and bring to a simmer. Keep it simmering while you prepare the risotto.
- Slice the zucchini into quarters, lengthwise, then chop crosswise. Dice your onion and cut cheese into cubes.
- Heat olive oil in a large sauce pan and add onion. Sauté over medium heat for 2 minutes.
- Stir in the chopped zucchini, a pinch of salt and cook, stirring, for 5 minutes until it begins to soften. The end result will be zucchini that is tender but not mushy. If you prefer softer zucchini, continue cooking a few minutes longer before adding the rice in the next step.
- Add the arborio rice, stir to coat in the olive oil and toast the rice, about 2 minutes. Pour in the white wine and cook, stirring, until it evaporates, about 1 minute.
- Begin adding a ladle of simmering broth at a time and stir until the liquid is absorbed. You will know when it's time to add more broth when you drag your wooden spoon across the pan and you can see the bottom of the pan and it is dry.
- After about 30 minutes, when the rice is tender but still has some bite to it, remove the pan from the heat and stir in the grated cheese. If the rice is not cooked through and you run out of broth, bring some water to a simmer and add as needed.
- Taste and adjust seasoning by adding salt if necessary. Then add the cubed scamorza cheese, stir gently and serve hot.
Notes
- Try a smoked scamorza for extra flavor or any other variety of Italian cheese that melts well such as caciocavallo; provola or fontina.
- If you're not crazy about larger chunks of zucchini in your risotto you may opt to grate it instead. Since grated zucchini will not take long to cook, stir it in about midway through cooking, after about 15 minutes.
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