Name: Lemon Parmesan Zucchini Risotto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup arborio rice (A special rice for creamy texture; carnaroli can be used as an alternative.); 4 cups vegetable broth (Use low-sodium broth or chicken broth as an alternative.); 2 medium zucchinis, diced (Can substitute with yellow squash or asparagus.); 1 small onion, finely chopped (Shallots can be used if short on onions.); 2 cloves garlic, minced (Garlic powder can be used; about 1 teaspoon.); 1 medium lemon, zested and juiced (Adjust lemon flavor based on preference.); 1/2 cup grated Parmesan cheese (Freshly grated preferred; nutritional yeast can be used for a dairy-free option.); 2 tablespoons olive oil (Can use canola oil or butter as alternatives.); to taste salt and pepper; as needed fresh parsley for garnish (Other herbs like basil or chives work too.)

This Lemon Parmesan Zucchini Risotto comes together in about 30 minutes and is made all in one pot for a quick weeknight meal that your family will love! You can easily switch up the ingredients to suit your taste or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends! Seriously, it’s a lifesaver on those busy nights.

Key Ingredients

Now, let me give you the rundown on what you’ll need to whip up this deliciousness:

1 cup arborio rice
4 cups vegetable broth
2 medium zucchinis, diced
1 small onion, finely chopped
2 cloves garlic, minced
1 lemon, zested and juiced
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley for garnish

How to Make This Lemon Parmesan Zucchini Risotto

Step-by-Step Instructions

Warm the Broth (About 5 minutes): In a saucepan, heat the vegetable broth over low heat. Keeping it warm is key because adding cold broth will slow down the cooking process. Trust me on this one!
Sauté Aromatics (About 3-4 minutes): In a large pan, heat 2 tablespoons of olive oil over medium heat. Once hot, add the finely chopped onion and minced garlic. Sauté until translucent and fragrant. You want them soft and sweet, not browned.
Cook the Zucchini (About 3-4 minutes): Toss in the diced zucchini and cook for just a few minutes, until tender. It should look bright green and delicious!
Add Arborio Rice (About 2 minutes): Stir in the arborio rice. Toast it by stirring frequently for about 2 minutes. This step is significant as it enhances its nutty flavor.
Incorporate Lemon: Now, go ahead and add the lemon juice and zest. This adds vibrant flavor and there’s nothing like fresh lemon to brighten a dish.
Gradually Add Broth (About 18-20 minutes): Slowly ladle in the warmed vegetable broth, one ladle at a time, stirring continuously until each addition is absorbed before adding more. This process is going to take about 18-20 minutes, and it’s what gives risotto its creamy texture. Keep scraping the yummy bits off the bottom of the pan, too!
Finish with Flavor: Once the rice is creamy and al dente, remove from heat. Stir in the grated Parmesan cheese, and season with salt and pepper to taste. The creamy goodness is here!
Serve it Up: Dish out the risotto hot and garnish with fresh parsley. Don’t forget to take a moment to appreciate the beautiful colors.

Why I Love This Recipe

Let me tell you. I can’t get enough of this Lemon Parmesan Zucchini Risotto! It’s seriously my go-to recipe when I’m in need of comfort food that feels real fancy but takes hardly any time. I’m a real sucker for creamy risotto, and the best part is that you can toss in whatever veggies or leftover proteins you have hanging out in the fridge. This one dish fits so well into my crazy weeknights and always seems to satisfy everyone at the dinner table. You’ll probably find yourself making it again and again!

If you loved this Lemon Parmesan Zucchini Risotto, be sure to check out my Gordon Ramsay Mushroom Risotto, my White Wine and Parmesan Risotto, or my Spring Vegetable Risotto!

Why This Recipe Works

Quick & Easy

The secret to a delicious risotto is that it comes together all in one pot, in under 30 minutes! Seriously, it doesn’t get simpler than that.

Comfort Food

This dish is loaded with tons of flavor! The rich, creamy texture makes it perfect for cold nights or when you just need something cozy.

Customizable

You can use whatever ingredients you have on hand. Swap out the zucchini for spinach, peas, or any other leftover veggies. Want to throw in some cooked chicken or seafood? Go for it! Super versatile, folks!

Budget-Friendly

Using simple, everyday ingredients means this dish won’t break the bank. Plus, you likely already have most of these pantry staples at home.

Meal Prep Friendly

Make a big batch ahead of time and store it in the fridge for easy, quick dinners all week long. It’s the perfect make-ahead dish that’ll wow even your pickiest eaters.

Serving Suggestions

What should you serve alongside this beautiful risotto? Well, I always enjoy pairing it with a light salad (like my Lemon Herb Quinoa Salad) or some crusty garlic bread for dipping! You can even throw in a protein like grilled shrimp or chicken for a heartier meal.

Storage & Reheating

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating: The best way to reheat risotto is gently on the stove over low heat. Just add a splash of broth or water to bring it back to life! You can also pop it in the microwave, just be sure to cover it to retain moisture.
Freezer Friendly: I wouldn’t recommend freezing this dish, as the creamy texture may separate once thawed. But hey, if you do end up freezing it, let me know how it turns out!

And there you have it! This Lemon Parmesan Zucchini Risotto is ready to fill your bellies with comfort and smiles. Happy cooking, everyone! You won’t regret making this simple and delicious weeknight meal that packs a flavor punch. Follow us on Pinterest for daily meal inspiration!