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Creamy Zucchini Risotto with mascarpone and fresh tarragon! This most easy zucchini risotto brings me back to my very first attempt to make a risotto.

Zucchini Risotto

Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2
Calories per serving 682 kcal

Ingredients

  • 7 oz risotto rice (200 g)
  • 3 small garlic cloves chopped
  • 1 small onion chopped
  • 2 oz parmesan cheese (55 g), grated
  • 7 oz fresh zucchini (200 g)
  • 2 cups vegetable stock (480 ml), warm
  • 2 tbsp mascarpone
  • a handful fresh tarragon chopped
  • 2 tbsp olive oil
  • pepper
  • salt

Instructions

  1. Slice the zucchini in half and remove the softer part in the center using a teaspoon. Don’t throw anything away because we'll use it later. Then chop up the soft zucchini meat and slice the zucchini very thinly. I use a mandoline slicer for that.
  2. Creamy Zucchini Risotto with mascarpone and fresh tarragon! This most easy zucchini risotto brings me back to my very first attempt to make a risotto.
  3. Pour the olive oil in a large non-stick saucepan and place it over medium-high heat. Add in the chopped garlic and onion.
  4. Creamy Zucchini Risotto with mascarpone and fresh tarragon! This most easy zucchini risotto brings me back to my very first attempt to make a risotto.
  5. Stir well. Let the onion and garlic sweat for about 3 minutes. Then add the chopped softer zucchini center. Season with some pepper.
  6. Creamy Zucchini Risotto with mascarpone and fresh tarragon! This most easy zucchini risotto brings me back to my very first attempt to make a risotto.
  7. Stir well and cook for 2 minutes. Season with a pinch of pepper and salt. Now add the risotto rice and stir.
  8. Creamy Zucchini Risotto with mascarpone and fresh tarragon! This most easy zucchini risotto brings me back to my very first attempt to make a risotto.
  9. Bake the rice for 2 minutes and then add little splashes of the warm vegetable stock until the rice is almost cooked.
  10. Creamy Zucchini Risotto with mascarpone and fresh tarragon! This most easy zucchini risotto brings me back to my very first attempt to make a risotto.
  11. Then stir in the sliced zucchini.
  12. Creamy Zucchini Risotto with mascarpone and fresh tarragon! This most easy zucchini risotto brings me back to my very first attempt to make a risotto.
  13. Add the mascarpone.
  14. Creamy Zucchini Risotto with mascarpone and fresh tarragon! This most easy zucchini risotto brings me back to my very first attempt to make a risotto.
  15. Stir well and add the grated parmesan cheese and freshly chopped tarragon.
  16. Creamy Zucchini Risotto with mascarpone and fresh tarragon! This most easy zucchini risotto brings me back to my very first attempt to make a risotto.
  17. Check the seasoning and add extra pepper or salt to taste if necessary. Cook the risotto for another minute until ready. The zucchini should still be a little crunchy, the risotto rice al dente. Take the risotto off the heat. Scoop it onto deep plates. Sprinkle with extra grated parmesan cheese. Serve piping hot.

  18. Creamy Zucchini Risotto with mascarpone and fresh tarragon! This most easy zucchini risotto brings me back to my very first attempt to make a risotto.