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?

Servings: 2


Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
5 from 5 votes
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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)


  1. In a large deep skillet heat vegetable oil on medium heat and cook onion for 2-3 minutes until fragrant.
  2. Add zucchini and mushrooms and cook for 2 more minutes, stirring frequently.
  3. 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.
  4. 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.
  5. Add wine and cook until it is absorbed.
  6. 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.
  7. Add Parmesan cheese and stir to combine.
  8. Season with salt and pepper to taste.
  9. Top with saffron threads (you can soak then in water for a few minutes).
  10. Serve.
Course: Main
Cuisine: Italian

Nutrition Information

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