Courgette risotto, zucchini risotto, risotto di zucchini - however you call this is, this is one of the most delicious ways you can use up your courgettes. We have all been there, staring at a pile of courgettes not knowing quite what to do with them besides ratatouille. Next time that happens, I urge you to try making my Courgette Risotto. It is so comforting and creamy, full of meltingly soft courgette, a hint of zesty lemon and a delicious dose of umami thanks to the Parmesan. This is one of my favourite things to make when I want to relax in the kitchen and enjoy the meditative process of slowly stirring a risotto - it is like foodie mindfulness!
I think there is this big misconception that risottos are complicated. Trust me, this Courgette (or Zucchini!) Risotto is super easy and has so much flavour and texture. It is simple enough for a weeknight supper, but looks (and tastes) special enough to serve to guests who come round. Plus, you can easily make it vegetarian and/or vegan-friendly. What’s not to love? This isn’t the only courgette recipe I turn to when I want a delicious meal that doesn’t skimp on the flavour; my Creamy Lemon Courgette Pasta is one of the freshest, easiest pasta dishes you will ever make and is on the table in just 15 minutes!
Zucchini or Courgette?
Well it depends where you are in the world! They are one and the same. English zucchini goes by courgette in the UK, the French word for the green gourd. In the US they use the Italian name, and both terms reference the summer squash. Just to add to the confusion, in the UK we call a fruity drink a squash! And a mature version of the courgette fruit becomes marrow. But for the purposes of this very delicious risotto, you can use Zucchini or courgette because they are the same.
Why you will love this easy zucchini risotto recipe:
- The perfect summer recipe to use up a glut of courgettes (zucchini) and make the most of seasonal ingredients.
- It is full of flavour thanks to the delicious combination of courgettes, garlic, Parmesan and lemon - with hints of chives and basil.
- It is ready in just 40 minutes making it the perfect midweek supper when you want something simple that doesn’t require too much effort (it is literally just stirring).
- It is a delicious way to eat more vegetables.
- Is easily adaptable for vegetarians and vegans.
- It is so versatile, you can switch up the cheeses and add extra veggies and herbs to suit your taste.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll right down to the bottom!
Olive oil - a good quality olive oil adds a lovely flavour to the base of the risotto.
Courgettes - also known as ‘zucchini’. I have used green ones in this recipe but you could use a variety of different colours. The yellow ones taste slightly sweeter, are absolutely delicious and look so pretty!
Butter - opt for unsalted so you can control the salt levels in this Courgette Risotto (Risotto di Zucchini).
Red onion - this has a milder flavour than white onion and allows the other flavours to shine through.
Garlic - I use 1 garlic clove for a subtle hint of garlic, you could add more if you prefer a stronger flavour.
Risotto rice - this creamy zucchini risotto gets its creaminess from the starchy rice (and continuous stirring). You could use arborio rice (which is easiest to find) or carnaroli rice here.
Stock - don’t worry, it doesn’t have to be homemade! A cube popped into some boiling water is absolutely ok here! You can use chicken or vegetable depending on whether you need this Courgette Risotto to be plant-based or not.
Parmesan - there are few dishes that aren’t improved by a generous dose of Parmesan in my humble opinion. Here it adds the most delicious umami flavour.
Mascarpone - this creamy, thick Italian cheese is similar in consistency to cream cheese and is used in sweet and savoury recipes. I always have a pot in my fridge as it I use it in everything from Pistachio Tiramisu to my Tomato and Mascarpone Orzo.
Salt - I recommend Maldon Salt for the best flavour. You could use their chilli flavour for a bit of heat or their garlic one for a stronger garlic flavour.
Black pepper - freshly ground black pepper adds a hint of warmth. You could use mixed peppercorns for a more complex flavour profile.
Mozzarella - I love the creaminess of freshly torn mozzarella on risottos. If you add it whilst it is hot, it just starts to melt and go gloriously gooey.
Basil - a few basil leaves look beautiful as a garnish and add a subtle basil flavour to this Courgette Risotto.
Substitutions and Variations:
- Courgettes: any courgettes work - you could use striped or yellow courgettes for a pretty tricolour Courgette Risotto (Risotto di Zucchini). You could also add extra veggies like spinach (make sure you cook off all the water), peas or asparagus too!
- Olive oil: don’t use your most expensive Extra Virgin Olive Oil when cooking as you cook off all the good stuff and, with prices as they are right now, who can afford that? A good-quality rapeseed oil is another option - Borderfields have some delicious flavours which would work really well in this Courgette Risotto (Risotto di Zucchini).
- Red onion: you could use a white onion, shallots or leeks - whatever you have! Leeks and shallots have a milder flavour and cook relatively quickly, whereas white onions tend to take longer and have a stronger flavour.
- Chives: you could use parsley, coriander or spring onions, if you prefer. You don't have to use herbs at all, but they are such an easy way of adding in more flavour and a pretty garnish.
- Parmesan: you can use Pecorino if that is what you have. Gruyère also works well. Alternatively, swap for a vegetarian-friendly cheese that doesn’t use animal rennet - you want a hard cheese with a relatively strong flavour (a mature Cheddar would work).
- Mozzarella: this is entirely optional but highly recommended. You could use mozzarella pearls instead or a delicious burrata.
- Mascarpone: risottos traditionally have a mantecare which is basically when butter or cream and cheese is stirred into the risotto at the end to make it deliciously creamy. This Courgette Risotto swaps the butter for mascarpone, but you could use a knob of butter or a drizzle of cream instead.
- Toasted nuts: a sprinkling of roughly chopped toasted almonds, pine nuts or hazelnuts would add a delicious crunch to the finished dish if you want to add some texture.
- Pesto: this would also be delicious drizzled with fresh basil pesto. You could buy a pot (always choose the chilled variety) or make your own using my Pesto al Pistacchio recipe.
Directions:
Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.
ONE: Slice the zucchini around 1cm thick. You don't want them too thin or they will disintergrate into the risotto rather than give you a proper piece of veg.
TWO: Add 1 tablespoon olive oil to a deep frying pan and fry the rounds of courgette until golden. once cooked through and golden brown, remove from the pan and set aside.
THREE: Add the butter and 1 tablespoon olive oil to the pan, then add the onion and fry gently until softened for about 5 mins, then add the garlic and cook for another 30 seconds.
FOUR: Stir in the rice to coat it in the buttery onions and garlic for 1-2 mins.
FIVE: Add the grated courgette and give it a good stir. Then add a ladle of the stock to the rice. Bubble over a medium heat, and keep stirring. When almost all the liquid has been absorbed, add another ladle of stock and keep stirring. Keep adding the stock, stirring every now and then until the rice is cooked when you taste it. It should be lovely and creamy.
SIX: Add the mascarpone, the parmesan and the fried courgette rounds. Stir well to combine.
Cooking Tips:
- Stock: it is important to make sure your stock is hot when you add it to the risotto so that it doesn’t drop in temperature. If you have any leftover Parmesan rind, pop it into the hot stock to infuse even more umami flavour.
- Extra virgin olive oil: using extra virgin olive oil to dress the Courgette Risotto, as opposed to olive oil, gives a deliciously fruity flavour. I really recommend saving the extra virgin olive oil for dressing your finished meals and using the cheaper stuff for cooking. Every little helps!
- All about the crunch: if you want to add a bit of texture, you can sprinkle with a pangrattato (toasted breadcrumbs often infused with olive oil and herbs) or some roughly chopped toasted nuts.
- Arancini: if you have any leftover Courgette Risotto (Risotto di Zucchini), it makes the most delicious arancini (breaded risotto balls with a melting cheese centre). Yum!
Frequently Asked Questions
This is such a good question as they are both used in deliciously creamy rice dishes. Risotto rice is a starchy, short grained rice that releases the starch as it cooks (which is what gives risotto that oh-so-creamy consistency). Pudding rice is also a short grain starchy rice. However, where arborio rice tends to stay slightly firm in the centre, even after cooking (which stops risottos becoming mushy), pudding rice is designed to completely soften - which would give a rather different texture to this Courgette Risotto (Risotto di Zucchini). I suggest sticking with a risotto rice for this one and using your pudding rice to make a yummy rice pudding.
Yes! Although, of course, you do have to be careful with rice. When I worked in a restaurant, we would always make our risottos ahead of service. You simply cook the rice until it is 90% done (you want it to still have some crunch), then remove from the heat, cool quickly, cover and chill. When you want to serve it, pop the rice back in the pan and set over a low heat, slowly adding hot stock until it is ready. Finish with the mantecare (butter or mascarpone and more cheese) and tuck in!
Risottos are one of my go-to ‘fridge forage’ meals when I want to make something delicious but also use up any veggies and herbs that have seen better days. There are so many different types - tomato risotto, beetroot risotto, mushroom risotto… but I like to stick with greens for my Courgette Risotto (Risotto di Zucchini). I often add a handful of spinach (making sure I cook off all the water), shredded spring greens or peas. Asparagus and tenderstem broccoli are also delicious - just be mindful of adding them at the right point so they don't overcook.
Risottos are one of my go-to dishes to make when I have plant-based friends coming over - and this Zucchini Risotto is the perfect one to choose. If making for vegetarians, simply use a vegetable stock and a vegetarian-friendly Parmesan-style hard cheese like Gran Moravia. If making for vegans, you also need to swap the butter for a plant-based spread (or more olive oil), use a vegan-friendly stock, a Parmesan-style cheese alternative, as well as a vegan cream cheese instead of mascarpone. You can then omit the mozzarella or try a vegan mozzarella-style cheese instead.
Other recipes you might enjoy:
If you liked the sound of this Courgette Risotto (Zucchini risotto), I have so many other delicious courgette recipes for you to try. My Scarpaccia is a wonderfully light and crispy vegan-friendly Italian dish which is perfect for a light lunch with some simple salads. My Courgette Gratin (Gratin de Courgettes) is another gorgeous seasonal summer dish made with layers of courgettes, tomatoes, herbs, pesto and Boursin - it looks so impressive, but is pretty much an assembly job. I also must recommend my Easy Courgette Lasagne, it is lighter than the traditional version and bursting with summer flavours. I love it with some garlic bread to mop up every last bit.
Made this recipe and loved it?
I would love love LOVE if you could leave a review in the comments… I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!
PrintZucchini Risotto (Risotto di Zucchini)
This super creamy and comforting Courgette Risotto (Risotto di Zucchini) is the perfect way to use up a glut of courgettes. Plus, it is SO simple to make. This is guaranteed to become a new weeknight favourite…
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 2 1x
- Category: Easy Dinner Recipes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
2 tbsp olive oil
2 medium courgettes, one grated on a box grater and one sliced into 0.5 cm rounds
25g unsalted butter
1 small red onion, finely chopped
1 large garlic clove, crushed
180g risotto rice
1 L hot vegetable or chicken stock
50g Parmesan, grated
2 tbsp mascarpone
Salt and freshly ground black pepper
To serve:
1 ball of mozzarella, torn into pieces
Small handful of basil, roughly chopped
4 chives, finely sliced
juice of ½ lemon, or to taste
Extra virgin olive oil, to drizzle
Instructions
Add 1 tablespoon olive oil to a large non-stick deep frying pan set over a medium heat. Add the sliced courgette and fry for a few minutes, stirring occasionally, until golden brown and cooked through. Tip into a bowl and set aside.
Add the remaining oil and the butter to the pan. Once the butter has melted, add the onion and fry for about 7 minutes, stirring occasionally, until starting to soften. Add the garlic and cook for 30 seconds before stirring in the rice. Cook for 1-2 minutes, stirring often, coating in the buttery onions and garlic. Add the grated courgette and give it a good stir.
Gradually add a ladle of the hot stock to the rice allowing it to bubble over a medium heat whilst stirring constantly. Once almost all of the stock has been absorbed, add another ladle and continue stirring. Repeat this process until the rice is cooked and you have a lovely creamy risotto - this should take between 18-22 minutes.
Add the Parmesan, mascarpone and fried courgette rounds. Stir well to combine. Season to taste.
Scoop onto plates and top with the mozzarella, basil and chives. Squeeze over the lemon juice and drizzle with extra virgin olive oil. Enjoy!
Notes
Make it vegetarian-friendly - if making for vegetarians, use a vegetable stock and a vegetarian-friendly Parmesan-style hard cheese like Gran Moravia.
Make it vegan-friendly - if making for vegans, swap the butter for a plant-based spread (or more olive oil), use a vegan-friendly stock and Parmesan-style cheese alternative, then use a vegan cream cheese instead of mascarpone and top with a vegan mozzarella-style cheese.
Added texture: if you want to add a bit of crunch, sprinkle with a pangrattato (toasted breadcrumbs often infused with olive oil and herbs) or some roughly chopped toasted nuts.
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