Zucchini and Basil Risotto with Lemon and Parmesan

Name: Zucchini and Basil Risotto with Lemon and Parmesan
Prep time: 17 min
Cook time: 40 min
Total time: 57 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 lb (about 3 small) (450 g) zucchini, trimmed and cut into ½-inch (1.25 cm) dice; 1 tbsp (15 ml) extra-virgin olive oil; ½ tsp (3 g) kosher salt; 5 cups (1200 ml) low-sodium vegetable broth, kept hot in a saucepan over low heat; 2 tbsp (28 g) unsalted butter; 1 tbsp (15 ml) extra-virgin olive oil; 1 small (about 5 oz) (150 g) yellow onion, peeled and finely diced (¼-inch / 6 mm); 2 cloves (8 g) garlic, minced; 1½ cups (300 g) Arborio rice, unrinsed; ½ cup (120 ml) dry white wine, such as Pinot Grigio; ½ tsp (3 g) kosher salt, plus more to taste; 2 tbsp (28 g) unsalted butter, cold, cut into small cubes; 1 cup, lightly packed (60 g) Parmigiano-Reggiano, finely grated, plus extra for serving; 1 tbsp (6 g) lemon zest, finely grated from about 1 large lemon; 1 tbsp (15 ml) fresh lemon juice, freshly squeezed, plus more to taste; 1 cup, loosely packed (25 g) fresh basil leaves, torn into small pieces, a few small leaves reserved for garnish; black pepper, freshly ground, to taste

From the MyKitchenBank Kitchen

A creamy, summery stovetop risotto with golden seared zucchini, a flood of fresh basil, and a bright finish of lemon zest and juice. The zucchini is browned separately so it stays sweet and tender instead of turning mushy.

Prep: 17 min
Cook: 40 min
Wait: 3 min
Total: 1 hr
Makes: About 6 cups (4 main-course servings)

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Ingredients

4 servings

For the zucchini
1 lb (about 3 small) (450 g) zucchini, trimmed and cut into ½-inch (1.25 cm) dice
1 tbsp (15 ml) extra-virgin olive oil
½ tsp (3 g) kosher salt
For the risotto
5 cups (1200 ml) low-sodium vegetable broth, kept hot in a saucepan over low heat
2 tbsp (28 g) unsalted butter
1 tbsp (15 ml) extra-virgin olive oil
1 small (about 5 oz) (150 g) yellow onion, peeled and finely diced (¼-inch / 6 mm)
2 cloves (8 g) garlic, minced
1½ cups (300 g) Arborio rice, unrinsed
½ cup (120 ml) dry white wine, such as Pinot Grigio
½ tsp (3 g) kosher salt, plus more to taste
To finish
2 tbsp (28 g) unsalted butter, cold, cut into small cubes
1 cup, lightly packed (60 g) Parmigiano-Reggiano, finely grated, plus extra for serving
1 tbsp (6 g) lemon zest, finely grated from about 1 large lemon
1 tbsp (15 ml) fresh lemon juice, freshly squeezed, plus more to taste
1 cup, loosely packed (25 g) fresh basil leaves, torn into small pieces, a few small leaves reserved for garnish
black pepper, freshly ground, to taste

Equipment (7)

12-inch (30 cm) heavy skillet
3½- to 4-quart (3.3–3.8 L) heavy-bottomed saucepan or Dutch oven
2- to 3-quart (2–3 L) saucepan for the broth
Ladle (about ½ cup / 120 ml)
Wooden spoon or flexible spatula
Fine grater or Microplane
Medium bowl or plate for the cooked zucchini

Steps

Before you start

Risotto needs near-constant stirring for about 20 minutes, so have everything chopped, measured and within reach before you turn on the heat.
Keep the broth hot (barely simmering) the whole time. Cold broth stalls the cooking and makes the rice uneven.
Use true Arborio (or Carnaroli) rice and do not rinse it; the surface starch is what makes the risotto creamy.
Grate the Parmesan on the finest holes of a grater so it melts smoothly into the rice.

1
Prep and heat broth
- Dice the zucchini, onion and garlic, grate the Parmesan and lemon zest, squeeze the lemon, and tear the basil.
- Pour the vegetable broth into a 2- to 3-quart saucepan and bring it to a bare simmer over medium heat, then reduce to low and keep it hot with a ladle nearby.
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Ready when: Broth is steaming with tiny bubbles at the edges, not boiling hard.
Tip: Boiling hard reduces the broth and makes the risotto too salty.
2
Sear the zucchini
- Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until it shimmers.
- Add the diced zucchini in a single layer and sprinkle with ½ tsp salt.
- Cook, stirring only every 1–2 minutes, for 6–8 minutes.
- Transfer to a bowl.
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Ready when: Zucchini is golden brown at the edges and just tender when pierced with a fork, but still holds its shape.
Tip: Don't crowd the pan; if the zucchini steams instead of browning, cook it in two batches.
3
Soften the onion
- Place the 3½- to 4-quart pot over medium heat.
- Add 2 tbsp butter and 1 tbsp olive oil.
- When the butter foams, add the onion and cook, stirring often, for 4–5 minutes.
- Add the garlic and stir for 30 seconds.
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Ready when: Onion is soft and translucent with no browning; garlic smells fragrant.
Tip: If the onion or garlic starts to brown, lower the heat. Browned bits turn bitter.
4
Toast the rice
- Add the Arborio rice and stir constantly for about 2 minutes so every grain is coated in fat.
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Ready when: Edges of the grains turn translucent while the centers stay white, and the rice smells nutty.
5
Deglaze with wine
- Pour in the white wine and stir until it is almost completely absorbed and the sharp alcohol smell has faded.
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Ready when: Only a thin film of liquid remains when you drag the spoon across the bottom of the pot.
6
Add broth gradually
- Stir in ½ tsp salt.
- Add 1 ladle (about ½ cup / 120 ml) of hot broth and stir often, keeping the risotto at a gentle bubble.
- When the liquid is nearly absorbed, add another ladle.
- Continue for 18–20 minutes, using about 4½ cups (1.1 L) of broth.
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Ready when: Rice is creamy and loose, and a grain bitten in half is tender with just a slight firmness (al dente) at the very center.
Tip: If the rice is sticking, lower the heat slightly; if it's barely bubbling, raise it. Taste a grain at 16 minutes.
7
Fold in zucchini
- Stir the seared zucchini and any juices into the rice.
- Add another ladle of broth if needed so the risotto flows slowly when you tilt the pot, and cook for 1–2 minutes to warm the zucchini through.
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Ready when: Risotto is loose and wavy, not stiff or soupy; a spoon dragged through leaves a trail that slowly closes.
Tip: Risotto thickens as it stands, so stop while it is slightly looser than you want it.
8
Finish and rest
- Remove the pot from the heat.
- Vigorously stir in the cold butter cubes, Parmesan, lemon zest, lemon juice and most of the basil.
- Season with black pepper and more salt or lemon juice to taste.
- Cover and let stand for 3 minutes.
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Ready when: Risotto is glossy, creamy and flows gently across a plate.
Tip: Adding lemon juice off the heat keeps its flavor bright and prevents the dairy from curdling.
9
Serve immediately
- Spoon into warm shallow bowls, tapping the bowl so the risotto spreads.
- Top with the reserved basil leaves, extra Parmesan and a grind of pepper.
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Tip: Serve right away; risotto continues to thicken as it cools.

Good to know

Tips

Brown the zucchini separately and add it at the end; cooked in the rice for the whole time, it turns to mush and waters down the dish.
Add broth in small amounts and stir often. This coaxes starch from the rice for natural creaminess without cream.
Tear the basil instead of chopping to prevent bruising and darkening, and add it off the heat to preserve its aroma.
Finish with lemon zest first, then add juice a little at a time, tasting as you go, since lemons vary in acidity.

Make ahead

"Sear the zucchini and chop the onion and garlic up to 1 day ahead and refrigerate separately in airtight containers. Risotto itself is best made fresh."

Storage & reheating

"Room temperature: no more than 2 hours. Fridge: cool quickly and refrigerate in an airtight container up to 3 days. Freezer: not recommended, as the rice turns grainy. Reheat in a saucepan over low heat with a splash of broth or water, stirring gently, until hot, about 5 minutes."

Substitutions

Arborio rice → Carnaroli or Vialone Nano rice. Same quantity and timing; Carnaroli is slightly more forgiving and stays firmer.
dry white wine, such as Pinot Grigio → Additional vegetable broth plus 1 tsp white wine vinegar. Use ½ cup (120 ml) broth for an alcohol-free version.
Parmigiano-Reggiano → Vegetarian hard Italian-style cheese or Pecorino Romano. Traditional Parmigiano-Reggiano uses animal rennet; choose a vegetarian-labeled hard cheese if needed. Pecorino is saltier, so reduce added salt.
unsalted butter → Extra-virgin olive oil. Use 2 tbsp for a dairy-lighter finish; the texture will be slightly less silky.