Zucchini Risotto (with Zucchini Butter)

Bowl of risotto with herbs on top and cheese in the background

5 from 4 votes

Zucchini Risotto (with Zucchini Butter)

Zucchini is often bland and boring — after all, it is 94% water — but this recipe is none of that. Borrowing from a popular technique, grated zucchini is cooked down and caramelized until jammy and sweet, providing a flavorful base for this vegetal risotto.

Prep Time20

Cook Time45

Total Time1 5

Servings: servings

Calories: 322kcal

Author: Karishma Pradhan

Equipment

Large box grater or a food processor with a coarse grating disc

Ingredients

3 medium zucchini 1 ½ pounds total
Salt and black pepper
1 medium white onion
4 cloves garlic
¼ cup unsalted butter plus more if desired
½ teaspoon red pepper flakes
1 cup risotto rice such as Carnaroli rice or arborio rice
½ cup dry white wine such as Chardonnay or Pinot Grigio
½ cup freshly grated parmigiano-reggiano cheese or pecorino-romano cheese | plus more for serving
1 lemon zested | plus an optional squeeze of juice
½ cup fresh herbs such as basil, parsley, or mint | finely chopped
1 tablespoon extra-virgin olive oil optional | for drizzling

US Customary - Metric

Instructions

Make the Zucchini Butter:

Grate the zucchini: Set a cheesecloth or a thin dish towel over a medium-sized bowl. Use a large box grater to grate 3 medium zucchini into the bowl (mine yielded about 4 cups), and season with ½ teaspoon kosher salt. Set aside while you prep the aromatics.

Note: For speedier prep, you can also use a food processor with a coarse grating disc to grate the zucchini!

Prep the aromatics: Finely chop 1 medium white onion and finely mince 4 cloves garlic.
Squeeze the zucchini: Form the cheesecloth into a pouch, and squeeze as much liquid as possible from the zucchini into the medium bowl (I produced 1 cup zucchini juice).
Make the zucchini broth: Transfer the zucchini juice to a medium pot and add enough water until you have 4 cups total. Taste and season the liquid (it should be seasoned like a soup). Keep at a simmer while you prepare the vegetables.
Saute the vegetables: Set a medium skillet over medium heat and melt ¼ cup unsalted butter. Add the zucchini, onion, garlic, a pinch of salt and black pepper, and ½ teaspoon red pepper flakes.
Saute for 15 - 20 minutes, or until the mixture has formed a dark green, jammy, paste-like texture.
Note: As you saute the vegetables, you will notice some brown bits on the bottom and sides of the pan every few minutes. Make sure to scrape these bits every few minutes or so. If they start sticking too much, or browning too much, add a couple of tablespoons of water to the pan.
Remove half of the zucchini butter from the pan and set aside (you'll add it at the end).

Cook the Risotto:

Toast the risotto: Over medium-low heat, stir in 1 cup risotto rice and allow it to toast for 1 minute.
Add the wine: Once the rice smells fragrant, deglaze the pan with ½ cup dry white wine. Bring to a boil, then reduce to a simmer until the alcohol smell has dissipated and most of the liquid has evaporated.
Add the broth: Add a ladleful (about ½ cup) of zucchini broth. Stir frequently until the rice has absorbed most of the liquid.
For the creamiest risotto, stir once every 30 seconds to a minute or so. Make sure the broth is simmering, so that the rice cooks evenly and quickly.
Cook the rice: Continue the process of ladling broth into the rice and stirring frequently until most of the liquid has been absorbed.
The risotto is done when the rice is very creamy and al dente, meaning it's fully cooked, but still has a slight bite to it without a gritty center. You may not need the full amount of broth. Once cooked, remove the skillet from the heat.

Note: Personally, I like to take it off the heat when there's a bit more liquid than I'd prefer, as it will continue to thicken as it cools down.

Add the finishing touches: Stir in the reserved half of the zucchini butter you previously set aside, ½ cup freshly grated parmigiano-reggiano cheese, the zest from 1 lemon, and most of the fresh herbs. Season with salt and pepper as needed.

Note: The finished dish should taste creamy, savory, and vegetal, with a hint of acidity. If the risotto seems a touch dry, stir in 1 - 2 tablespoons of cold butter to give it a creamier, more luxurious finish. If you'd like, you can add a squeeze of lemon juice for a bit more acidity. Also, salt can *really* elevate the flavors, so make sure it's well-seasoned!

Serve: Divide risotto amongst serving bowls and top with more cheese, the remaining herbs, and a drizzle of extra-virgin olive oil, if desired.

Video

Notes

Tip - Don't use too wide of a pot. This tip made the biggest difference for me! Instead of using a wide frying pan, I like to use a curved dutch oven or skillet to encourage more starch release.

Storage: Store leftovers in an airtight container in the fridge for 3 - 4 days. You can reheat it on the stovetop with a bit of water to loosen it up. Since day-old risotto can often taste dry, I like to make arancini with it!

Make-Ahead Tips: Risotto can be a little tricky to make ahead of time, but you can very easily make the zucchini butter 1 - 2 days in advance!

Recipe inspired by Deb Perelman's Zucchini Butter Spaghetti.

Nutrition