Zucchini Mushroom Risotto Recipe {One Pot}

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?

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5 from 5 votes

ZUCCHINI MUSHROOM RISOTTO RECIPE {ONE POT}

ZUCCHINI MUSHROOM RISOTTO RECIPE - CREAMY, EASY TO MAKE FAMILY MEAL, MADE IN ONE POT.

Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

Servings: 2

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Ingredients 

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• ▢ 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

Calories: 629kcal, Carbohydrates: 103g, Protein: 18g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 7mg, Sodium: 382mg, Potassium: 1267mg, Fiber: 6g, Sugar: 13g, Vitamin A: 390IU, Vitamin C: 41.7mg, Calcium: 64mg, Iron: 6.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main

Cuisine: Italian

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