Does the rice I use for the risotto really matter?

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.

Can I make this Courgette Risotto (Risotto di Zucchini) in advance?

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!

What other vegetables can I use in this Courgette Risotto (Risotto di Zucchini)?

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.

How can I make this Zucchini Risotto suitable for vegetarians and vegans?

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.

Zucchini Risotto (Risotto di Zucchini)

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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…

Author: Margie Nomura
Prep Time: 10
Cook Time: 30
Total Time: 40
Yield: 2 1x
Category: Easy Dinner Recipes
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

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 1/2 lemon, or to taste

Extra virgin olive oil, to drizzle

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Instructions

Add 1 tbsp 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.

Find it online: https://desertislanddishes.co/risotto-di-zucchini/