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?
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
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In a large deep skillet heat vegetable oil on medium heat and cook onion for 2-3 minutes until fragrant.
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Add zucchini and mushrooms and cook for 2 more minutes, stirring frequently.
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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.
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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.
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Add wine and cook until it is absorbed.
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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.
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Add Parmesan cheese and stir to combine.
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Season with salt and pepper to taste.
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Top with saffron threads (you can soak then in water for a few minutes).
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Serve.
We love adding courgette in to risotto too, as it gives it a nice bit of bite. This looks delicious – I love that it is a one pot meal too.
Yay for one pot meals! Risotto is my absolute favorite, so I’m loving this zucchini mushroom version! Sounds so fresh and flavorful. Pinned!
Love one pot recipes, so convenient! And I love the idea of adding zucchini in a risotto recipe, never tired it before 😀
Sometimes my life seems very like the movie Groundhog Day. Repeat same day over and over. This is especially true of washing dishes. I wash the same 5 dishes. EVERY. SINGLE. DAY. Now I only have to wash the one. Thanks for this healthy spin for dinner tonight! Actually, I’m working on growing my own mushrooms in one of those mushroom kits. Looks yummy as always.
delicious recipe BUT a little too much liquid because it turned out a little runny:) I’d cut it down to 1 1/2 cups for both water and stock
Risotto is so comforting to me. I love eating it and now it can be the whole meal! That’s my kind of eating! I love all the mushrooms and zucchinis in here!
This does have spring written all over it…and I’m excited to see it! Such a glorious bowl of comfort, Mira! The addition of zucchini sounds perfect!
one pot meals are awesome, this looks so comforting! 🙂
Risotto is definitely one of my all time favorite foods! It’s so creamy and comforting. I love your use of zucchini and mushroom in this risotto-so healthy and savory 🙂 Pinning!
I’ve had risotto on my mind for weeks – I even bought the rice! But I haven’t made it yet…until now. This is on my menu for next week – looks perfect.
I was the same way, but didn’t have the rice 🙂 Now when I have it, I’ll make it again next week!
I love one pot meals and this risotto looks so flavorful and delish!
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.