Cheesy Zucchini Risotto Recipe
I’m absolutely obsessed with zucchini, and my Cheesy Zucchini Risotto is one of my favorite ways to enjoy it during the summer! I love experimenting with this versatile veggie, whipping up everything from sweet treats to savory meals and all the deliciousness in between.
This summer risotto is creamy, comforting, and packed with fresh zucchini flavor, making it the perfect dish to savor on a warm evening with a glass of white wine. It’s simple to make, but feels like a special treat every time.
Why Will You Love this Recipe?
- It’s creamy and comforting. The combination of Gouda and Parmesan melts into the risotto, creating a rich, velvety texture. It’s like a warm hug in a bowl!
- Zucchini shines here. The fresh, slightly sweet zucchini balances the savory rice and cheese perfectly. It’s a great way to use up summer’s bounty.
- It’s easy to make. You don’t need fancy skills to pull this off. With just a few ingredients and a little stirring, you’ve got a restaurant-worthy dish.
Recipe Variations
- Swap the cheese. Try cheddar or fontina for a different flavor profile. Just make sure it’s a good melting cheese for that creamy texture.
- Add protein. Toss in some cooked shrimp or grilled chicken for a heartier meal. It pairs beautifully with the zucchini and rice.
- Go veggie-heavy. Mix in other summer veggies like peas or cherry tomatoes. They add color and extra freshness to the dish.
Tools You’ll Need
- A large skillet. A wide, shallow pan helps the risotto cook evenly. It’s also great for sautéing the zucchini and garlic.
- A wooden spoon. Perfect for stirring the risotto as it cooks. It won’t scratch your pan and feels cozy to use.
- A grater. You’ll need it for the Parmesan and possibly the zucchini if you want finer pieces. A box grater works just fine.
FAQ
Can I Freeze It?
Freezing risotto isn’t ideal because the creamy texture can get grainy when thawed. If you must, store it in an airtight container for up to 1 month and reheat slowly with a splash of broth.
How Do I Store It?
Keep leftovers in an airtight container in the fridge. It’ll stay fresh for about 3-4 days.
What Should I Serve with It?
This risotto pairs wonderfully with a crisp green salad or some crusty bread. A chilled glass of white wine makes it feel extra summery.
Is It Suitable for Every Diet?
This recipe isn’t keto or paleo due to the rice, and it’s not vegan because of the cheese. You can make it gluten-free by ensuring your broth is certified gluten-free.
Can I Use Other Types of Rice?
Arborio rice is best for that creamy risotto texture, but you can use short-grain rice in a pinch. Just note the texture might be slightly less starchy.
Can I Make It Ahead?
Risotto is best fresh, but you can prep the zucchini and garlic ahead of time. Cook the risotto just before serving for the best texture.
Other Recipes You’ll Love
- Oven-Baked Zucchini Carrot Tots
- Easy Zucchini Roll
- Creamy Zucchini Sauce
- Creamy Shrimps and Zucchini Pasta
- Low Carb Cheesy Zucchini Breadsticks
- Healthy Zucchini Pizza Bites
- Zucchini Pizza Crust
- Zucchini Taco Shells
- Chicken and Zucchini Pasta
- Air Fryer Zucchini Fries
Cheesy Zucchini Risotto
Equipment
- 1 Deep skillet
- 1 Sharp Knife
- 1 Cutting Board
- 1 set of measuring spoons and cups
Ingredients
- 2 tablespoons olive oil
- 4 garlic cloves minced
- 2/3 cup Arborio rice
- 1 medium zucchini about 12 ounces, diced
- 1/4 cup white wine
- 2 cups water or broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2/3 teaspoon dried thyme
- 3 ounces Gouda cubed
- 1 ounce grated Parmesan
Instructions
- Prepare all ingredients. Mince the garlic and dice the zucchini into small cubes.
- Heat olive oil in a large skillet over medium heat, then add garlic.
- Sauté for about 1 minute, ensuring it doesn’t burn, then add zucchini. Lightly salt and stir occasionally for 5 minutes.
- Add rice to the skillet. Let it toast for 1-2 minutes, then pour in the wine.
- Once the rice absorbs the wine, add water (or broth), salt, pepper, and thyme. Stir, then cook over medium-high heat without stirring until rice is tender, about 15 minutes.
- Remove from heat, stir in Gouda and Parmesan, then serve and enjoy!
