Creamy Zucchini Risotto
This **creamy zucchini risotto** is an easy 30-minute dinner made with arborio rice, tender sautéed zucchini, onion, and carrot, finished with butter and grated cheese for a rich, silky texture. Simple pantry spices and a gradual broth method create a restaurant-style risotto at home with minimal prep.
Ingredients
Ingredients
- 3 tbsp olive oil
- 1 tbsp butter
- 1 medium red onion finely chopped
- 4 small zucchini sliced into thin rounds or half-moons
- 1 large carrot grated
- 0.5 tsp garlic powder
- 2 tsp salt adjust to taste
- 0.25 tsp black pepper or to taste
- 300 g arborio rice
- 700 ml boiling water add gradually as needed
- Gouda or Parmesan cheese grated, to taste (optional but recommended)
- fresh parsley chopped, for serving
- cream a little, only if needed (optional)
Instructions
Make the Risotto
- In a deep pan over medium heat, add the olive oil and butter. Add the chopped onion and cook for 3–4 minutes until softened.
- Add the sliced zucchini and sprinkle with some of the salt. Cover and simmer on medium-low heat for about 7 minutes, stirring occasionally, until the zucchini softens.
- Stir in the grated carrot and cook for 1–2 minutes.
- Add the arborio rice, garlic powder, black pepper, and remaining salt. Stir for 1 minute to coat the rice with the oil and vegetables.
- Pour in about 500 ml boiling water. Cook for about 15 minutes, stirring occasionally, and gradually add the remaining boiling water as the rice absorbs liquid.
- When the rice is tender and creamy, stir in a little extra butter if desired. Mix well until glossy.
- Stir in grated Gouda or Parmesan cheese to taste. Add a splash of cream only if needed for extra creaminess.
- Sprinkle with chopped fresh parsley and serve immediately.
Notes
- Use boiling water (or hot broth) and add it gradually so the rice cooks evenly and turns creamy.
- Stir occasionally to prevent sticking and to help release starch for a silkier risotto texture.
- Add cream only if needed at the end; the risotto should become creamy from the rice starch and cheese.
- Serve immediately because risotto thickens as it cools—loosen leftovers with a splash of hot water when reheating.