Zucchini Mushroom Risotto (One Pot, Creamy & Easy)

Creamy zucchini mushroom risotto made in one pot with Arborio rice, white wine, and Parmesan. An easy 30-minute family meal.

👥 2 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Mira Lyubenova📖 cookinglsl

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🥘 Ingredients

Check off ingredients as you prepare them:

Heat oil in a large deep skillet over medium heat. Add the onion and cook for 2–⏱️ 3 minutes, until softened and fragrant.

Add zucchini and mushrooms. Cook for about ⏱️ 2 minutes, stirring frequently.

medium zucchini (halved and sliced into ½-inch pieces)2

Stir in the Arborio rice and dried basil. Increase heat slightly.

Arborio rice (rinsed)1 cup

Add about ¼ cup of warm stock. Stir frequently and cook until the liquid is mostly absorbed.

Continue adding stock and water in small amounts (about ¼ cup at a time), stirring often and allowing the liquid to absorb before adding more.

water (warm)2 cups

Add the white wine and cook until absorbed.

Taste the rice. It should be tender with a slight bite in the center. If needed, add a little more warm liquid and continue cooking.

Stir in the Parmesan cheese until creamy and combined.

Season with salt and pepper to taste.

Top with saffron threads (optional) and serve immediately.

calories

629 kcal

fat Content

11 g

serving Size

1 serving

fiber Content

6 g

sugar Content

13 g

sodium Content

382 mg

protein Content

18 g

cholesterol Content

7 mg

carbohydrate Content

103 g

saturated Fat Content

6 g

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