Ready in 30 minutes, this lemon zucchini risotto recipe is creamy, fresh, and zesty! With the use of very simple ingredients, a grater, and a heavy bottomed pan, you can create a vegetarian delight that is perfect for the spring and summer months.
Growing up, my mother used to plan all sorts of vegetables in the garden. As we were in Italy, zucchini were a must - and we ate lost of them!
This recipe combines creamy Carnaroli rice [you can use Arborio rice or Vialone Nano too] with grated zucchini, enriched with Parmesan cheese and lush butter. This is then mixed just before serving with a generous amount of lemon zest for freshness.
Your dinner will be ready in about half an hour (like our risotto al pomodoro!), and it is perfect to serve with a simple side salad or with a nice salmon fillet - and anything in between. It is a simple, yet tasty dish, that can be served on its own or as part of a meal!
💎 Why This Recipe Works
- It has been tried and tested so many times, I've lost count. It works because it has been perfected over the years!
- This risotto with zucchini and lemon zest uses a few, simple ingredients that elevate each other. No extra processes or unnecessary fancy ingredients that remove the attention from the stars of the dish!
- Italian-style risotto recipes like this one are quick and simple - just a few ingredients and a medium saucepan for a perfectly al dente risotto in under 30 minutes! Saffron mushroom risotto and shiitake mushroom risotto are other great vegetarian options that can be cooked in little time!
- If you are looking for more lemon-flavored recipes, but would like to use long-grain rice instead, try my lemon rice pilaf! Or for more risotto, go for our asparagus risotto with lemon or lemon salmon risotto!
🛒 Ingredients
- Risotto Rice: For this recipe, I often use Carnaroli, although Vialone Nano and Arborio both work well too. Two are types of short-grain rice, but Carnaroli rice is medium-grain and has higher amylose content, so it maintains its firmness well while absorbing flavors. This quality works especially well when making risotto with watery vegetables, like zucchini!
- Zucchini: Choose small or medium-sized zucchini. These are tenderer and have fewer seeds than the large ones, making them perfect for risotto. Large zucchini may be a little bitter, have tougher skin, and are often less flavorful. Always opt for bright green ones that are firm to the touch.
- Broth or Stock: Vegetable - don't opt for meat-based ones, as they will overpower the delicate zucchini.
Be sure to check out the recipe card for all the ingredients and instructions you'll need to make this dish. Don't miss out on any of the details!
♻️ Substitutions and Variations
- Pepper: I used white pepper for this recipe, as it is milder and its heat is less pungent. Additionally, as the dish has quite a delicate color, it blends well. Black pepper can be used instead, however, I suggest starting with half the amount recommended in the recipe card and adding more if desired.
- Yellow Zucchini: Can be used instead of green ones. You can follow the recipe exactly as it is written.
👩🏻🍳 How to Make Lemon and Zucchini Risotto
- In a saucepan, prepare the broth and keep it on a light simmer.
- On low to medium heat, warm up some extra virgin olive oil, then add the chopped onion.
- Allow the onion to cook until transparent and soft. [Picture 1]
- Increase the heat to medium high, and add the risotto rice and toast it until its edges start turning translucent and the rice looks lighter in color. [Picture 2]
- OPTIONAL: At this stage, add the white wine if you decide to use it. Mix the rice well and allow the alcohol to be completely evaporated before proceeding to the next step.
- Reduce the heat to low once again. Keep adding broth as required, and mix well every couple of minutes.
- Once the rice is halfway cooked, add the grated zucchini and mix well. [Picture 3]
- Allow to cook like this for a further couple of minutes, then return to adding broth and mixing. [Picture 4]
- Once the zucchini risotto is cooked, remove the saucepan from the heat. Add the butter, grated Parmesan cheese, lemon zest, and white pepper. [Picture 5]
- Mix well and allow the risotto to rest for a couple of minutes before serving.
- If you'd like to garnish it, I suggest frying some thin zucchini roundels in a little olive oil until golden! [Picture 6]
🙋♀️ People Also Ask [FAQs]
Add the zucchini about halfway through the rice cooking process, allowing it to cook but retain some firmness.
Yes, you can add vegetables like peas or asparagus, or proteins like shrimp or chicken. Add them at appropriate stages to ensure they cook properly.
Risotto is best eaten when freshly prepared, however, it can be stored in an airtight container in the fridge for up to three days. It can be reheated in the microwave or in a saucepan, but add a little broth or water to bring its creaminess back. All reheated risottos will lose their consistency a little, but will still be good, especially if initially prepared al dente.
💡 Expert Tips and Tricks
- Zesting The Lemon: Ensure you purchase an unwaxed lemon, and wash it thoroughly. Zest it using a small grater, and remove only the yellow part of the skin, as the white part [under the yellow skin] will be bitter.
- Adding The Lemon: Add the lemon once the risotto is removed from heat to preserve its bright, fresh flavor. This ensures the zest doesn’t become bitter or lose its aroma. You won't need the lemon juice for this recipe.
- Garnishing: Instead of fried roundels of zucchini, you can sprinkle some fresh herbs on top, like fresh basil or parsley.
- Cheese: Use Parmesan or a mild hard cheese. Stronger options like Pecorino Romano will overpower the delicate zucchini and zesty lemon.
- Don't Overmix: As I write in all my risotto recipes, there is no need to continuously mix the risotto. Mix every couple of minutes and when adding more veggie broth. As you are using a heavy-bottomed pan on low heat, it won't stick!
🍴 More Delicious Recipes to Try
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🍽️ Recipe
Lemon Zest and Zucchini Risotto
Ingredients
- 1 tablespoon Olive Oil
- 50 g Onion [any color]
- 150 g Carnaroli Rice [or Arborio rice or Vialone Nano]
- 50 ml Dry White Wine [optional]
- 500 ml Vegetable Broth or Stock
- 200 g Zucchini
- 35 g Grated Parmesan Cheese
- ¼ teaspoon White Pepper
- 25 g Butter
- Zest of ½ Lemon
- Salt to Taste
Instructions
- In a saucepan, warm up the vegetable broth or stock, and keep it warm throughout the cooking process.
- Grate the zucchini using the large holes of a grater, and set aside.
- Finely chop an onion.
- Add the extra virgin olive oil to a heavy-bottomed sauce pan or Dutch oven and heat up on low to medium heat. Once warm, add the thinly chopped onion and a sprinkle of salt, and mix well.
- Allow the onion to cook for 5 minutes until transparent and soft. Don't allow the onion to brown. Reduce the flame to low if necessary.
- Increase the heat to medium high, and add the risotto rice and toast is until its edges start turning translucent and the rice looks lighter in color. This will take about a minute.
- OPTIONAL: At this stage, add the white wine if you decide to use it. Mix the rice well and allow the alcohol to be completely evaporated before proceeding to the next step.
- Reduce the heat to low once again, and add a couple of ladels of vegetable stock or broth to the risotto, and mix.
- Keep on adding broth as required, and mix well every couple of minutes, to allow the rice to release its starch. Keep the flame on low, allowing the risotto and broth to lightly simmer, but not boil.
- Once the rice is halfway cooked [about 9-10 minutes], add the grated zucchini and mix well.
- Allow to cook like this for a further couple of minutes, then return to adding broth and mixing.
- Once the zucchini risotto is cooked, remove it from the heat. Add the butter, grated Parmesan cheese, lemon zest, and white pepper.
- Mix well and allow the risotto to rest for a couple of minutes before serving.
- If you'd like to garnish it, I suggest frying in a little olive oil some thin zucchini roundels until golden!
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