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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?

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5 from 5 votes


Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 2


  • 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)


  • 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.


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
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!


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Hi! I'm Mira.

I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.

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  1. 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.

  2. 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.