Risotto With Zucchini and Parmesan

"Still another way to use the abundant zucchini from your garden! Recipe can be doubled."
photo by lazyme photo by lazyme
photo by lazyme
photo by NorthwestGal photo by NorthwestGal
Ready In:


  • 3 tablespoons butter
  • 2 medium zucchini, cut into 3/8x1-inch sticks
  • 3 cups chicken stock (approximately)
  • 1 large onion, chopped
  • 34 cup arborio rice
  • salt & freshly ground black pepper, to taste
  • 23 cup freshly grated parmesan cheese (preferably imported)


  • Melt 1 T. butter in heavy medium saucepan over medium saucepan over medium-high heat. Add zucchini, and cook until beginning to soften, stirring frequently, about 3 minutes. Transfer to bowl; reserve saucepan (do not clean).
  • Bring 3 cups broth to simmer in small saucepan. Reduce heat to lwo and keep warm.
  • Melt remaining 2 T. butter in reserved medium saucepan over medium-low heat. Add onion and cook until tender, stirring occasionally, about 6 minutes. Add rice and stir until opaque, about 2 minutes. Add 1/2 cup broth. Adjust heat so liquid simmers slowly and cook rice until broth is absorbed, stirring occasionally. Continue adding broth, 1/2 cup at a time, until rice is just tender and creamy, stirring occasionally, about 25 minutes.
  • Season with salt and pepper. Add zucchini and stir until heated through. Mix in cheese.

Questions & Replies

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  1. This was a great way to use some of the zucchini from my garden. It was a wonderful side dish to go with our Pork Chops in White Wine and Italian Style Vegetables. Thank you for sharing your recipe, JackieOhNo. We all liked liked it.
    • Review photo by NorthwestGal
  2. This was really good. My whole family enjoyed this. Thanks for sharing.
  3. I love Risotto! I made half the recipe. This was delicious with the zucchini in it, I've never made it this way before. Made as posted using carnaroli rice. Heart-warming and very satisfying an a super cold winter day. Thanks for sharing Jackie. Made for Newest Zaar Tag (Winter).


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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