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Risotto with Lemon and Zucchini

So… next Sunday August 8th is National “Sneak Some Zucchini onto Your Neighbor’s Porch Day” So… to celebrate and give people something to do with all the Zucchini that will supposedly magically show up on their doorstep this weekend, I’m making Risotto with Lemon and Zucchini at the market on Saturday!

Serves 4


  • 2 Tb butter
  • 1 small onion, diced
  • 1 garlic clove, minced
  • ½ tsp red pepper flakes
  • 1 large zucchini, grated
  • 1 small lemon, zested and juiced
  • 1 C short grain rice (usually you see Arborio or Carnaroli types)
  • 1/2 C white wine
  • 1 quart of chicken or vegetable stock
  • 1/2 c Parmigiano cheese grated
  • 1Tb fresh parsley, minced (optional)
  • salt and pepper to taste

Melt 1T of butter in a heavy pot over medium low heat. Add garlic, pepper flakes  and onion and sauté until soft and translucent, about 5 minutes. Add zucchini, lemon zest, a few grinds of fresh pepper and 1/2t salt. This will draw the water out of the zucchini. Turn the heat up to medium and cook until the water comes out of the zucchini and evaporates again, stirring regularly.

Move zucchini to the sides of pan and add another tablespoon of butter, allow it to melt and start sizzling. Add the rice and stir it all together allowing the rice to absorb the moisture of the butter and vegetables. Cook, stirring constantly for about a minute. Add the wine and continue stirring until absorbed, about 2 minutes. Add just enough stock to cover the rice until it is absorbed stirring constantly. After your first addition of stock has been absorbed add more stock also just to cover the rice stirring constantly until it is absorbed. Continue adding stock gradually in this way until you’ve added the entire quart.

When the rice is almost done take the heat off the bottom of the pot and stir in the lemon juice, cheese, and parsley. Taste for seasoning and serve!

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