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Zucchini Mushroom Risotto Recipe – creamy, easy to make family meal, made in one pot in 30 minutes.
What ingredients do you need to make this Zucchini Mushroom Risotto?
- oil
- onion
- zucchini
- mushrooms
- arborio rice
- parmesan cheese
- chicken stock
- white wine
- basil
- salt and pepper
- saffron (optional)
Fresh zucchini, mushrooms, arborio rice lots of Parmesan cheese come together in this delicious Zucchini Mushroom Risotto.
This risotto is perfect for a side or main dish. It is very satisfying, rich in flavors and texture.
Today I’m taking a break from all the winter recipes and sharing something which reminds me of spring.
Most of you probably already know how to make risotto.
Tips to make risotto:
I personally think that when you make risotto, finding the perfect ratio between rice and liquid is important. And then you need some patience cooking and stirring it.
I only used zucchini and baby Bella mushrooms in this Zucchini Mushroom Risotto, but feel free to add other vegetables of your choice. Spinach and peas will be a great addition.
Because I cook the veggies together with the rice, the zucchini might look a little mushy, but I don’t mind that.
For best results use Arborio rice. The dish really requires a few simple ingredients and minimal cleanup.
Is risotto a main or a side dish?
What to serve this risotto with?
ZUCCHINI MUSHROOM RISOTTO RECIPE {ONE POT}
Ingredients
- 1 tbsp vegetable oil
- 1 small onion, , chopped
- 2 medium zucchini halved and sliced into 1/2 inch pieces
- 2 cups baby Bella or button mushrooms, , cleaned and sliced
- 1 cup Arborio rice, , rinsed
- 2 cups water
- 2 cups chicken or vegetable stock, (I used chicken)
- 1/2 cup dry white wine
- 1/2 tsp dried basil
- salt and black pepper to taste
- 1/2 – 1 cup grated Parmesan cheese
- 1/2 tsp saffron threads, (optional)
Instructions
- In a large deep skillet heat vegetable oil on medium heat and cook onion for 2-3 minutes until fragrant.
- Add zucchini and mushrooms and cook for 2 more minutes, stirring frequently.
- Add rice, stir to combine. Add basil. Adjust heat to medium-high. Add 1/4 cup chicken stock and stir. Cook until stock is absorbed, stirring frequently.
- Continue adding stock and water, alternating, about 1/4 cups each time and cooking until the liquid is absorbed. Make sure you stir the risotto frequently.
- Add wine and cook until it is absorbed.
- Test if the rice is cooked to the desired doneness, if not, continue adding a little bit of water/stock , cooking and stirring so the rice gets fully cooked.
- Add Parmesan cheese and stir to combine.
- Season with salt and pepper to taste.
- Top with saffron threads (you can soak then in water for a few minutes).
- Serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We are not supposed to have carbs but I can’t resist this. Wow!
This risotto is just about perfect!
I have never made risotto before, can this recipe be made the day before, and heat up the next day, and still be a suitable food for guests to serve? Hope this article is the most visited article.
previously I did not know what was risotto and I also did not know what it felt like, after reading this article I wanted to make it and try it at home, thank you for the very good article.