Zucchini Risotto
4.7
(7)
Zucchini can be a challenge to cook. It’s watery—and not in a refreshing way. It’s dense—but not sturdy like a carrot. It can be hard to properly brown or grill. But zucchini does have its positive attributes: It’s nutrient-dense, gorgeously green, and abundant at the height of summer. So instead of working against the inherently soggy nature of the summer squash, we are going to lean in and let zucchini be itself for once. Risotto, a dish that loves to stay hydrated, is the ideal place to put your bounty of summer zucchini to work.
Arborio rice is short, fat, and starchy, which is exactly what we need for a great risotto. The grains of rice cook slowly while still remaining al dente, swelling as they absorb ladle after ladle of flavorful broth. In return, they release all their starch into the pot for a creamy consistency. Ultimately, what we want is rice that’s cooked all the way through, but still a little chewy, suspended just so that when you scoop it onto a plate, it slowly spreads out. Grating the zucchini ahead of time means it’ll warm instantly as soon as it hits the pot, and adding it just before serving means there will still be a little texture and some vibrant green flecks swimming around in the risotto. Because arborio rice is just begging for any scrap of moisture, it’s ready to absorb the zucchini’s juices with intention and purpose.
What you’ll need
Arborio Rice
$8 At Amazon
Box Grater
$20 At Amazon
Silicone Spatula
$20 $19 At Amazon
Recipe information
Total Time
1 hour 10 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Heat 8 cups low-sodium vegetable broth in a medium saucepan over high until warm, 8–12 minutes. Add 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and taste broth; it should be on the verge of too salty. Add more salt if needed. Reduce heat to low and keep warm.
Step 2
Heat ½ cup extra-virgin olive oil in a small Dutch oven or large saucepan over medium. Add 1 medium shallot, finely chopped, and a pinch of salt and cook, stirring occasionally, until softened, about 3 minutes. Add 1½ cups arborio rice and cook until each grain is coated in oil. Cook rice, stirring occasionally, until translucent around the edges, about 3 minutes. Add 2 cups dry white wine and cook, stirring constantly, until almost completely absorbed, 5–7 minutes. Continue to cook, adding warm broth 2 ladlefuls (about 1 cup) at a time and stirring vigorously after each addition until completely absorbed before adding more, until rice is swollen and tender yet al dente (not chalky) and suspended in a thick, starchy liquid (it should be loose and creamy), 30–45 minutes. Start tasting after you have added about two thirds of the broth; you might reach the right consistency before you’ve added all of it. (Resist the urge to turn up the heat. This is a slow process that takes time.)
Step 3
Remove risotto from heat; add 1 oz. Parmesan, finely grated (about ½ cup), and 4 Tbsp. unsalted butter and stir until melted. Add 2 medium zucchini (about 12 oz.), grated on the large holes of a box grater, and juice of 1 lemon. Taste and season with more salt if needed and freshly ground pepper.
Step 4
Ladle risotto into shallow bowls or onto plates; drizzle with oil and top with more Parmesan and pepper and some coarsely chopped mint.
Recipe notes
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