Creamy Italian Zucchini Risotto

Name: Creamy Italian Zucchini Risotto
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Italienne
Ingredients: 1 garlic clove; 1 medium onion, finely chopped; 2 medium zucchini; 200 g risotto rice (arborio or carnaroli); 100 ml dry white wine; 2 tsp olive oil; 1 tbsp butter; 1 vegetable stock cube dissolved in hot water; 2 tbsp freshly grated Parmesan; about 750 ml hot water; Salt and freshly ground black pepper; 2 tbsp chopped parsley and chives

By Marie Lefebvre · Updated October 14, 2026

Here's a risotto that smells like Italy and slow, easy evenings. The zucchini melts into creamy rice while the white wine and Parmesan quietly do their magic. Simple, soft and deeply comforting — let's get cooking.

Prep⏱️ 20 min

Servings👥 6 servings

Difficulty📊 Easy

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🛒 Ingredients

6 servings

1 garlic clove
1 medium onion, finely chopped
2 medium zucchini
200 g risotto rice (arborio or carnaroli)
100 ml dry white wine
2 tsp olive oil
1 tbsp butter
1 vegetable stock cube dissolved in hot water
2 tbsp freshly grated Parmesan
about 750 ml hot water
Salt and freshly ground black pepper
2 tbsp chopped parsley and chives

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🫕Cocotte en fonteSee on Amazon →🔪Couteau de chefSee on Amazon →

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Directions

1
Heat the olive oil in a large pan and gently fry the chopped garlic and onion until lightly golden.
2
Add the zucchini cut into cubes, sauté for a few minutes without fully cooking it, then stir in the rinsed and drained rice.
3
Pour in the vegetable broth and the rest of the hot water a little at a time, stirring constantly.
4
Season with salt and black pepper and add the white wine; keep stirring and taste the rice to check how it's cooking.
5
The rice should be tender yet still al dente — that's the moment to stir in the butter, the Parmesan and finally the parsley and chives.
6
Serve immediately, piping hot.

💡 Chef's Tip

Keep stirring — that constant motion is what releases the starch and gives the risotto its creamy texture. Keep the broth very hot and add it one ladle at a time, waiting for each to be absorbed. Serve the moment the rice is al dente; risotto waits for no one.