Zucchini Risotto (with Zucchini Butter)

Name: Zucchini Risotto (with Zucchini Butter)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 3 medium zucchini (1 1/2 pounds total); Salt and black pepper; 1 medium white onion; 4 cloves garlic; 1/4 cup unsalted butter (plus more if desired); 1/2 teaspoon red pepper flakes; 1 cup risotto rice (such as Carnaroli rice or arborio rice); 1/2 cup dry white wine (such as Chardonnay or Pinot Grigio); 1/2 cup freshly grated parmigiano-reggiano cheese (or pecorino-romano cheese | plus more for serving); 1 lemon (zested | plus an optional squeeze of juice); 1/2 cup fresh herbs (such as basil, parsley, or mint | finely chopped); 1 tablespoon extra-virgin olive oil (optional | for drizzling)

Instructions

Prep:20minCook:45min

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.

Updated at: Mon, 22 Jun 2026 00:34:35 GMT