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Vegetarian, Italy

Zucchini and Mint Risotto

Zucchini and mint risotto is a creamy Italian dish for 4 people, ready in 40 minutes, medium difficulty, costing about €2.50 per serving. The key is cooking the zucchini separately so they keep their bite, and stirring in the fresh mint at the very end so it keeps its flavor.

A fresh, mild risotto with zucchini and a hint of mint, perfect for evenings that smell like summer.

Zucchini and Mint Risotto
Total time
40 min
Difficulty
Medium
Cost per person
€2.50
Calories per person
410 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer
The kids
They generally like it

This risotto pairs the creaminess of arborio rice with the freshness of zucchini and the sharp scent of mint. Seared over high heat before going back into the rice, the zucchini keeps some texture instead of turning mushy. Parmesan and butter give the dish its classic risotto richness without covering up its lightness.

This is a spring and summer recipe, good for a weeknight when zucchini are at their best, or for a dinner with friends who like clean, simple flavors. Kids tend to like it too, especially if you go easy on the mint at first. At Mon Chou, it's the kind of dish we picture on evenings when you're still eating outside as the sun goes down.

The ingredients

4 people

Fruits and vegetables

  • Zucchini 600 g
  • Onion 1
  • Fresh mint 10 sprigs

Pantry

  • Arborio riceoften in the pantry 320 g
  • Vegetable brothoften in the pantry 1.2 l
  • Dry white wineoften in the pantry 10 cl
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Grated Parmesan 80 g
  • Butter 30 g

Allergens Lactose

The step by step recipe

  1. Cut the zucchini into small cubes and cook them in the oil over high heat for a few minutes until golden. Set aside. 5 min

    Don't overcrowd the pan, or the zucchini will steam instead of browning.

  2. In the same pot, sweat the chopped onion, add the rice, and stir until it turns translucent. 3 min

    Keep the browned bits from the zucchini at the bottom, they flavor the rice.

  3. Pour in the wine, then add the hot broth one ladle at a time, stirring, until the rice is tender. 17 min

    Stir in a figure eight rather than in circles, it releases the grains from the bottom better.

  4. Add the zucchini back for the last 3 minutes, then stir in the butter, Parmesan, and half of the chopped mint. 3 min

    The mint should never cook, or it loses all its flavor.

  5. Serve right away with the remaining mint on top.

    A drizzle of raw olive oil on the plate makes all the difference.

Our tips to get it right

  • Pick firm, small to medium zucchini, they hold less water and brown better in the pan.
  • Keep your broth at a gentle simmer the whole time you're cooking the rice, cold broth stops the cooking and stretches out the time needed.
  • Taste the rice before you stop cooking it, the center should stay slightly firm, the risotto keeps cooking once off the heat.

The variations

  • Swap the Parmesan for pecorino for a sharper, saltier flavor.
  • For a richer version, add a handful of sautéed shrimp at the same time as the zucchini.
  • For kids who are sensitive to strong herbs, cut the mint in half and add it only at the very end, off the heat.

What to serve it with

  • A green salad with lemon
  • A glass of dry white wine
  • Roasted cherry tomatoes on the side

Storage

This risotto keeps for 2 days in the fridge in a sealed container. It doesn't freeze especially well, since the rice loses texture when thawed. Reheat it in a pot with a splash of broth or water to bring back its creaminess.

Questions about this dish

Can you use a different rice instead of arborio?

Carnaroli works very well and is a bit more forgiving if you overcook it slightly. Avoid long grain rice, though, since it won't release the starch needed for a creamy risotto texture.

Can you make this risotto ahead of time?

Risotto is best eaten right after cooking, since it loses its creaminess as it cools. You can still brown the zucchini and heat the broth in advance to save time later.

Is the white wine necessary?

No, you can replace it with a bit more broth or a splash of lemon juice. The wine mainly adds a light acidity that balances the richness of the dish.

How do you keep the mint from turning dark?

Chop the mint at the last moment, right before adding it to the rice. Mint chopped too far ahead oxidizes and loses its bright color.

How long does it take to make a zucchini and mint risotto?

Count 40 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a zucchini and mint risotto?

About 410 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a zucchini and mint risotto cost?

About €2.50 per serving, or €10.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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