Summer Zucchini Risotto

Summer Zucchini Risotto is an easy-to-make, stick-to-your-ribs dish that includes summer’s bounty of zucchini! I know it’s hot out and risotto seems like a cold weather dish, but try it! I mean, how many zucchini breads can you make?

I’m here to tell you how great it is to serve Summer Zucchini Risotto, even on a warm night! Zucchini are all over the place right about now, and sure…you could make zucchini bread with the abundance from your garden, but this hearty dish is like pure comfort.

Don’t get me wrong. I love zucchini bread (and Zucchini-Banana Cake with Cream Cheese Frosting) but try this main dish. My sister shared her recipe with me after digging it up again from her files. I’m glad she did!

Summer Zucchini Risotto

Risotto is creamy and filling, and I love adding the zucchini (and a touch of spinach) to the mix. This meatless dish is amazing served with a favorite salad on the side. I used my risotto leftovers for a yummy lunch dish: I added some of my leftover salmon from the night before and stirred it, cold, through the rice dish after I reheated it.

There are dishes out there that get a reputation for being hard to make and then…poof! People are missing out on great dishes to make at home. Think cheesecake, scallops, soufflé, or baking bread.

I’ll admit that cheesecake intimidates me, but I have a great No Bake Blackberry Cheesecake Parfait recipe  that tastes pretty amazing (I have a strawberry-banana version, too)! 

I’ve read a million times about how hard it is to make risotto because you have to constantly stir the pot and your arm gets really tired. Don’t worry about your arm! You’ll be fine, I promise.

What is Arborio Rice

• Arborio rice is a short-grain, Italian rice used to make risotto.
• It’s a starchy rice that’s pearl-like in color and a little oval-shaped.
• When you cook Arborio rice the starch is released and that adds to risotto’s creaminess.
• Don’t rinse it before cooking with it to make your risotto.
• Do you need to use Arborio rice to make risotto? Not necessarily, but it’s one of the best, most traditional options.

Why all the stirring?

When you’re prepping this Summer Zucchini Risotto recipe, you’ll have your fair share of stirring (you want that creaminess, don’t you? Stirring helps to distribute that creaminess throughout the dish.).

You’ll also need to add the 4 cups of broth to the mix one ladle at a time. After you add each portion of broth, you stir the risotto to incorporate the liquid. You also let it sit for a moment or so before adding the next ladle. It’s quite easy, actually.

Keep in mind that you won’t be able to walk away from the skillet when you make risotto, but the required cooking is far from an injury-inducing activity!

Don’t wait for summer to end before you make this creamy, dreamy Summer Zucchini Risotto. Give it a try. There’s nothing to stress over!

Patricia - Grab a Plate

Serves Serves 4

Summer Zucchini Risotto

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5 based on 7 review(s)

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Ingredients

• 4 cups low-sodium vegetable broth
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/2 yellow onion, diced
• 2 garlic cloves, minced
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 2 medium-sized zucchini, grated, liquid squeezed out after shredding
• 1/4 cup grated Parmesan cheese, more for serving
• 1/4 cup chopped spinach

Instructions

1. Heat the broth in a medium-sized pan and keep it on a low setting until ready to use.
2. In a large skillet over medium heat, add the 2 tablespoons olive oil. When hot, add the onion and cook for several minutes until it begins to soften.
3. Add the black pepper, red pepper and garlic. Stir and cook for about 30 seconds.
4. Add the Arborio rice and stir around the skillet, cooking for just a few minutes.
5. Add the white wine and simmer, stirring often, until the wine is absorbed.
6. Add the vegetable broth, one ladle at a time, stirring until each addition of the liquid is incorporated.
7. Cook until the rice is al dente, cooked tender with just a bit of heartiness to it, stirring constantly.
8. Turn off the head and add the butter and stir. Next add the zucchini, spinach, and Parmesan cheese and stir to combine.
9. Taste and adjust the seasoning. Serve warm with Parmesan cheese and black pepper sprinkled over the top.

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