Zucchini, Lemon, and Basil Risotto: A Fresh and Flavorful Recipe

Zucchini, lemon, and basil risotto is a dish that embodies freshness and lightness. This easy-to-make Italian-inspired recipe combines the mild sweetness of zucchini with the tangy brightness of lemon and the aromatic touch of basil.

It’s the perfect light risotto idea for a delicious lunch or dinner. With simple ingredients and an approachable preparation, this vegetarian risotto is sure to please both Italian cuisine lovers and fans of homemade dishes.

Prep and Cook Time

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Ingredients (Serves 4)

• 1 1/2 cups Arborio rice
• 2 medium zucchinis
• 1 lemon (zest and juice)
• 1 small onion
• 2 cloves garlic
• 4 cups hot vegetable broth
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese (or a vegetarian alternative)
• 3 tablespoons olive oil
• A few fresh basil leaves
• Salt and pepper to taste

How to Make Zucchini, Lemon, and Basil Risotto

Step 1: Prep the Ingredients

1. Wash and finely grate the lemon zest. Squeeze the lemon juice and set aside.
2. Dice the zucchinis into small, even-sized pieces.
3. Finely chop the onion and mince the garlic.
4. Keep the vegetable broth warm throughout the cooking process.

Step 2: Sauté the Vegetables

1. Heat 2 tablespoons of olive oil in a large pan or skillet over medium heat.
2. Add the chopped onion and cook until translucent.
3. Stir in the minced garlic and cook for another minute.
4. Add the diced zucchini and sauté for 3 to 4 minutes. Remove a portion of the zucchini and set it aside for garnishing later.

Step 3: Cook the Risotto

1. Add the Arborio rice to the pan and stir for 2 minutes to coat the grains in oil.
2. Pour in the white wine and allow it to evaporate while stirring.
3. Add one ladle of hot vegetable broth and stir until it is fully absorbed.
4. Continue adding the broth one ladle at a time, stirring frequently. This process will take about 18 minutes until the rice is tender and creamy.

Step 4: Add the Final Touches

1. Once the rice is cooked, stir in the lemon juice, lemon zest, and reserved sautéed zucchini.
2. Add the grated Parmesan cheese and mix well until creamy.
3. Season with salt and pepper to taste.
4. Tear the fresh basil leaves and stir them in just before serving.

Step 5: Plate and Serve

1. Serve the risotto in bowls or on plates.
2. Garnish with extra basil leaves, additional lemon zest, and a drizzle of olive oil.
3. Enjoy immediately for the freshest flavors.

Nutrition Facts and Benefits

Nutritional Value (Per Serving)

• Calories: About 380 kcal
• Carbs: 55 g
• Fats: 10 g
• Protein: 8 g

Health Benefits

• Zucchini: Rich in fiber and low in calories, it promotes good digestion and provides essential vitamins.
• Lemon: A great source of vitamin C, it boosts the immune system and adds a refreshing taste.
• Basil: A natural antioxidant known for its anti-inflammatory properties and unique flavor.
• Arborio Rice: Provides energy with its complex carbohydrates and creates a creamy texture in risotto.

Zoé’s Tips

• Use Arborio or Carnaroli rice for a perfectly creamy risotto.
• For an even lighter texture, replace Parmesan with a spoonful of mascarpone.
• Add a pinch of red pepper flakes for a slight kick.
• Make homemade broth with fresh vegetables to enhance the dish’s flavor.
• If you don’t have fresh basil, substitute it with parsley or mint for a different taste.

Best Side Dishes for Zucchini, Lemon, and Basil Risotto

• Grilled Fish Fillets: A light white fish like cod or sea bass pairs beautifully with the fresh flavors of this risotto.
• Crisp Green Salad: A simple salad with a lemon vinaigrette complements the dish perfectly.
• Dry White Wine: A glass of Sauvignon Blanc or Pinot Grigio enhances the flavors of the meal.
• Herb-Infused Bread: Serve with homemade bread flavored with rosemary or thyme for extra texture.

Variations of Zucchini, Lemon, and Basil Risotto Recipe

• Zucchini and Mint Risotto: Swap basil for fresh mint for an even fresher twist.
• Vegan Version: Use vegetable broth and replace Parmesan with nutritional yeast.
• Protein-Boosted Risotto: Add sautéed shrimp or diced chicken for a heartier dish.
• Extra Creamy Risotto: Stir in a spoonful of mascarpone at the end for a richer texture.
• Mixed Vegetable Risotto: Include peas or asparagus for added color and nutrition.

Zucchini, lemon, and basil risotto is a well-balanced, flavorful recipe. This easy vegetarian risotto combines freshness and indulgence with simple and accessible ingredients.

Whether for a family dinner or to impress your guests, this Italian-inspired zucchini risotto is a light meal idea that’s sure to delight.

Try this recipe at home and savor its unique taste. Enjoy!