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Zucchini Mushroom Risotto

This creamy Zucchini Mushroom Risotto offers a restaurant-level experience in about 30 minutes, combining fresh zucchini and earthy mushrooms with rich Parmesan for a delightful weeknight meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon Olive oil or vegetable oil
  • 1/2 medium Onion, finely chopped
  • 1 medium Zucchini, chopped
  • 8 ounces Baby Bella or button mushrooms, sliced
Main Ingredients
  • 1 cup Arborio rice
  • 3.5 to 4 cups Chicken or vegetable stock, kept warm
  • 1/2 cup Dry white wine Can be replaced with extra stock and a splash of lemon juice
  • 1/2 cup Parmesan cheese, freshly grated Add richness and depth
  • 2 tablespoons Fresh basil, chopped Brightens the dish
  • 1/2 teaspoon Salt, or to taste
  • 1/4 teaspoon Black pepper, freshly ground
  • 1 pinch Saffron, optional Adds color

Method
 

Preparation
  1. Heat the stock in a separate saucepan over low heat and keep it warm.
  2. In a large pot, heat the olive oil over medium heat until shimmering. Add the finely chopped onion and cook for 2 to 3 minutes until soft and translucent.
Cooking
  1. Add the chopped zucchini and sliced mushrooms to the pot with the softened onion and cook for 4 to 5 minutes, stirring occasionally.
  2. Stir in the Arborio rice and toast for about 1 minute, coating every grain in oil.
  3. Pour in the dry white wine and stir constantly until most of the liquid has absorbed.
  4. Gradually add about 1/2 cup of warm stock to the pot, stirring frequently until the rice absorbs the liquid before adding more, repeating this for about 18 to 22 minutes.
  5. Taste the rice as it cooks and check for doneness; it should be creamy with a slight bite.
  6. Once the rice is cooked, stir in the Parmesan cheese, fresh basil, salt, black pepper, and optional saffron.
Finishing
  1. If the risotto appears too thick, stir in a splash of warm stock until it reaches a creamy consistency. Taste and adjust seasoning if needed.
  2. Serve immediately, as risotto thickens quickly when sitting.

Notes

For best results, warm the stock, add liquid gradually, stir often but not constantly, and serve immediately for optimal creaminess.