Creamy Zucchini Risotto

5 from 18 votes

This creamy Zucchini Risotto is everything you'd want in a hearty rice dish. It's cheesy, packed with flavor from the fresh lemon juice/zest, and topped with crispy bacon bits. This recipe is decadent, satisfying, and the perfect meal for a comfy night in with the family.

Prep Time5

Cook Time35

Total Time40

Course: Main, Side Dish

Cuisine: Italian

Servings: people

Author: Brianna May

Equipment

Ingredients

5 slices bacon
3 Tablespoons unsalted butter, divided
2 shallot, finely chopped*
6 cloves garlic, minced
6 cups chicken or vegetable broth or stock
3 medium zucchini, grated or diced
1 teaspoon Morton kosher salt, plus more to taste*
1/2 teaspoon dried thyme
fresh cracked black pepper
1 1/2 cups arborio rice
3/4 cup dry white wine*
3 ounces (1 cup) parmigiano reggiano, shredded
zest of 1 lemon
1/2 lemon, juiced

Instructions

In a large deep skillet, fry the bacon over medium-low heat until crispy. Remove from the pan and set aside.
Discard most of the bacon grease, leaving only about 2-3 teaspoons.
Reduce the heat to low and add 1 Tablespoon of the butter to the bacon grease. Add the shallot and garlic. Sauté for 4-5 minutes. While the shallot and garlic cook, bring the broth to a simmer in a large saucepan.
Increase the heat to medium. Add another Tablespoon of the butter, the zucchini, salt, thyme, and pepper to the shallot mixture. Sauté for about 5 minutes.
Add the rice and sauté for 2-3 minutes.
Deglaze the pan with the white wine. Reduce until the wine is gone.
Add about 2/3 cup of the warm broth. Stir continuously until the rice has absorbed all of the liquid.
Repeat this process until all of the broth is gone, only adding about 2/3 cup of broth at a time. This will take about 20-25 minutes in total. The rice should be soft, but still have a bite to it. If the rice is not done, reduce the heat to medium-low and continue stirring.
Remove from the heat. Stir in the remaining butter and parmesan cheese.
Stir in the lemon zest and juice. Taste and add salt if needed.
Crumble the cooked bacon and serve on top of the risotto.

Notes

Shallot: One large yellow onion can be used if you can’t find shallots in the grocery store. Shallots have an oniony, slightly garlicky flavor that regular onions mimic well.
Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
White Wine: Dry wines like pinot grigio and sauvignon blanc are best for risotto, as they help balance the rich bacon and cheese flavors. Avoid using sweet wines, as the taste can be overwhelming in zucchini risotto.
Do not wash the rice: Most recipes recommend washing it before cooking. In this case, the starch on the rice is what helps make the zucchini risotto creamy. Simply measure the rice dry and add it when the recipe dictates.
Keep the rice al dente: Only cook the risotto until it is al dente. If you overcook risotto, it turns mushy.
Avoid a too-hot pan: Do not turn the heat past medium, as it can cause the risotto to burn on the bottom or the liquid to evaporate too quickly.

Nutrition