Creamy Zucchini Risotto Recipe on the Stovetop - Bites with Bri (2024)

Published: Jul 10, 2023 · Modified: Aug 9, 2023 by Brianna May · This post may contain affiliate links.

This creamy Zucchini Risotto is everything you'd want in a hearty rice dish. It's cheesy, packed with flavor from the fresh lemon juice/zest, and topped with crispy bacon bits. This recipe is decadent, satisfying, and the perfect meal for a comfy night in with the family.

Why You’ll Love This Recipe

• Decadent: The parmesan, butter, and bacon help create this dish's rich taste and feel without using cream.
• Creamy: Simmering the arborio rice with broth helps release the starches in the rice to make an ultra-creamy dish.
• Full of veggies: If you have trouble getting your family to eat veggies, this recipe is an easy way to sneak them in without affecting the flavor.
• Family-friendly: With the addition of bacon and cheese, everyone in the family will love this dish (even picky eaters!).
• Great for winter/rainy days: This comforting zucchini risotto dish is filling, warm, and will satisfy your tastebuds on gloomy days.

Ingredients & Substitutions

• Shallot: One large yellow onion can be used if you can’t find shallots in the grocery store. Shallots have an oniony, slightly garlicky flavor that regular onions mimic well.
• Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
• White Wine: Dry wines like pinot grigio and sauvignon blanc are best for risotto, as they help balance the rich bacon and cheese flavors. Avoid using sweet wines, as the taste can be overwhelming in zucchini risotto.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Zucchini Risotto

Quick Overview

• Fry bacon and set aside.
• Sauté aromatics.
• Bring broth to a simmer.
• Sauté butter, zucchini, and seasoning.
• Sauté rice.
• Deglaze & reduce.
• Add broth & stir.
• Remove from heat & add final ingredients.
• Top with bacon.

Step by Step Instructions

Step 1: In a large deep skillet, fry the bacon over medium-low heat until crispy. Remove from the pan and set aside.

Step 2: Discard most of the bacon grease, leaving only about 2-3 teaspoons.

Step 3: Reduce the heat to low and add 1 Tablespoon of the butter to the bacon grease. Add the shallot and garlic. Sauté for 4-5 minutes. While the shallot and garlic cook, bring the broth to a simmer in a large saucepan.

Step 4: Increase the heat to medium. Add another Tablespoon of the butter, the zucchini, salt, thyme, and pepper to the shallot mixture. Sauté for about 5 minutes.

Step 5: Add the rice and sauté for 2-3 minutes.

Step 6: Deglaze the pan with the white wine. Reduce until the wine is gone.

Step 7: Add about ⅔ cup of the warm broth. Stir continuously until the rice has absorbed all of the liquid.

Step 8: Repeat this process until all of the broth is gone, only adding about ⅔ cup of broth at a time. This will take about 20-25 minutes in total. The rice should be soft, but still have a bite to it. If the rice is not done, reduce the heat to medium-low and continue stirring.

Step 9: Remove from the heat. Stir in the remaining butter and parmesan cheese.

Step 10: Stir in the lemon zest and juice. Taste and add salt if needed.

Step 11: Crumble the cooked bacon and serve on top of the risotto.

Recipe Serving Suggestions

I love topping this zucchini risotto with bacon, basil, and lemon zest to add color and flavor. Since this recipe is already quite flavorful, I wouldn't add any sauces on top. If you'd like additional protein, make one of the following suggestions.

• Baked chicken
• Easy Dutch Oven BBQ Chicken
• Pan Seared Chilean Sea Bass Recipe
• Cast Iron Skillet Lamb Chops
• Rotisserie chicken
• Beef Kabobs in the Oven

Expert Tips

• Do not wash the rice: Most recipes recommend washing it before cooking. In this case, the starch on the rice is what helps make the zucchini risotto creamy. Simply measure the rice dry and add it when the recipe dictates.
• Keep the rice al dente: Only cook the risotto until it is al dente. If you overcook risotto, it turns mushy.
• Avoid a too-hot pan: Do not turn the heat past medium, as it can cause the risotto to burn on the bottom or the liquid to evaporate too quickly.

Additions & Variations

• Slow Cooker: Add all the ingredients for this creamy risotto (except for bacon, cheese, and lemon zest) to a slow cooker and cook on high for about 2.5 hours. You'll need to cook the bacon separately for this version. Once the zucchini risotto is creamy, turn the slow cooker off and mix in the parmesan. Ensure it is seasoned to taste with freshly ground black pepper, salt, and dried or fresh thyme. Finish it off with bacon bits and lemon zest.
• Vegan: You can make a few swaps to turn this recipe into a vegan/vegetarian-friendly dish. Use non-dairy butter and cheese in a 1:1 ratio. Skip the bacon (or use a vegan version). Also, you’ll want to replace the chicken stock with vegetable stock.
• Leftovers: Grated zucchini risotto stays good in the fridge for up to five days in an airtight container. You can reheat it on the stove with about ¼ cup broth, as it typically thickens in the fridge. Or, you can turn it into risotto balls (arancini) or fried risotto cakes the next day.

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