Zucchini Risotto

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A perfect spring or summer risotto!


6 minutes

Prep time

25 minutes

Cook time

401 cal.

Per serving



Stovetop, Pot (small), Grater



Step 1

Peel & mince the shallot.


Step 2

Melt a dab of butter in a pot over medium heat. Add the shallot. Cook, stirring for 1 min.

White wine
Rice (Arborio)

Step 3

Add the rice & wine. Stir constantly until the wine is absorbed.

Broth (vegetable)

Step 4

Keep the veggie broth hot in a small pot over low heat.

Broth (vegetable)

Step 5

Add a ladleful of stock. Stir until it's absorbed.

Step 6

Continue with the remaining stock until the rice is cooked & creamy, about 15-20 min. Add more liquid as needed.

Yellow squash

Step 7

Wash, trim & slice the zucchini & yellow squash into rounds.

Yellow squash

Step 8

Heat a drizzle of olive oil in a pan over medium-high heat. Add the zucchini & squash. Cook, stirring for 2-3 min.

Yellow squash

Step 9

Add a splash of water to the zucchini & squash. Reduce the heat to low, cover & cook for 5 min.

Parmesan (grated)

Step 10

When the risotto is creamy, add the parmesan, a dab of butter, salt & pepper. Stir together.

Yellow squash

Step 11

Add the zucchini & yellow squash. Mix again.

Step 12

Serve & enjoy!

Nutrition facts

View nutritional information

Energy401 cal.
Fat9 g
Carbohydrates62 g
Protein10 g
Fiber3 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Zucchini Risotto" contains 401 Energy, 9 g of Fat, 62 g of Carbohydrates, 10 g of Protein, 3 g of Fiber.

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Zucchini Risotto