Mushroom Risotto with Zucchini and Parmesan Recipe

Mushroom Risotto with Zucchini and Parmesan

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Italians cook their “little rice”, risotto, with just about anything. It would be strange if Italy, Europe’s leading rice grower, had not turned rice into a real culinary masterpiece in all sorts of versions, such as this risotto with mushrooms and zucchini.

The base of any risotto is round Italian rice with large grains and a very high starch content. Arborio, Carnaroli, Vialone Nano and so on: there is plenty to choose from.

What sets risotto apart from, say, pilaf or paella is that the rice is first lightly fried and only then cooked, with broth or water added in small portions. Starchy rice drinks up liquid eagerly, so 1 cup of rice takes up to a liter of liquid. I checked this with seafood risotto.

As for the add-ins, a lot is left to imagination, though some rules and traditions do exist. Today we made risotto with button mushrooms and zucchini from Italian Arborio rice. I cover the basics (rice, broth, stirring) in the recipe how to make risotto. For true mushroom lovers, try porcini risotto and oyster mushroom risotto. Asparagus risotto is also worth a try from the same family.

Ingredients

2 servings

  • Rice (Arborio) 200 g
  • Broth (chicken or vegetable) 0.8-1 l
  • Mushrooms (button mushrooms) 100 g
  • Zucchini 1
  • Garlic 2 cloves
  • Basil, parsley 5-6 sprigs
  • Parmesan 50 g
  • Olive oil 3-4 tbsp
  • Salt 4-5 g
  • Black pepper to taste
  • Dried Mediterranean herbs 1-2 pinches (optional)

Step-by-step recipe

Preparation

Why button mushrooms and zucchini? Zucchini is simply easier, and we love it. It is also healthy and easy to cook. By the way, it is a great option for a diet before the beach season.

Button mushrooms are available all year round, unlike fresh forest mushrooms, which are not here yet and will not be for a while. We just wanted mushrooms. As it turned out, the combination of zucchini and button mushrooms is simply great, and I should think about more dishes with this pairing.

Rice and mushrooms.

  1. Prepare the broth. There is no need for much preparation: if you cannot use chicken or vegetable broth, do not make a tragedy of it and just pour in plain hot water. If you like, boil a chopped carrot, an onion and a potato in water, add some herbs and roots, and it takes only 15 minutes. Then strain the broth and use as much as the rice needs. With the rest of the broth and vegetables you can make a great vegetable soup.

Frying the mushrooms and zucchini

  1. Infuse the oil with garlic. Peel the garlic cloves and crush them slightly with the flat of a knife, literally flatten them. Then heat 3-4 tbsp of olive oil in a deep saucepan over medium heat and warm it up a little. As soon as you smell the distinctive aroma of hot oil, fry the flattened garlic in it until golden. The garlic’s job is only to flavor the oil. Then throw the cloves away.

    Frying the garlic.

  2. Fry the mushrooms. Wash the mushrooms and cut them into 2-4 pieces. Fry in the same oil over medium heat for 5-6 minutes, stirring constantly if you can.

    Frying the button mushrooms.

  3. As soon as the mushrooms start to brown a little, add the diced zucchini. If the zucchini is young, you do not need to peel it or remove the seeds. It is even better that way.

    Adding the zucchini.

    Keep frying the zucchini and mushrooms until the zucchini cubes are soft. Season with a little salt and pepper. If you like, add 1-2 pinches of dried aromatic Mediterranean herbs.

Cooking the risotto

  1. When the zucchini cubes are soft, add the dry Arborio rice. Stir and fry over medium heat until the grains are coated with oil and start to turn pearly and translucent at the edges.

    Adding the Arborio rice.

  1. Add the broth to the rice in portions. It is best to keep a pot of broth simmering next to the saucepan with the rice and zucchini, so the broth stays gently boiling. Pour the broth into the rice with a ladle, about half a cup at a time. Add the next portion only when the previous one has been absorbed. Cook uncovered, stirring often.

    Cooking the risotto.

  2. Cook until the rice is completely done, about 18-20 minutes: the grains are soft but still slightly firm in the center, and the dish has a creamy consistency. A cup of Arborio can take 0.8-1 l of broth. The technique is simple: add a portion of broth and wait. Once it is absorbed, add the next one.

    The rice is creamy and loose.

Serving

  1. Make the cheese mixture. Chop the parsley and basil leaves separately, grate a piece of Parmesan, and blend everything together. You should get a cheese mixture with a pleasant green color.

  2. Take the finished risotto with mushrooms and zucchini off the heat, sprinkle with the Parmesan and herbs and stir in right away.

    Sprinkling with Parmesan and herbs.

  3. Divide the rice among plates and serve.

    mushroom risotto with button mushrooms

Calories and macros

875 kcal

Serving ≈ 490 g

  • Protein30 g14% of kcal
  • Fat38 g40% of kcal
  • Carbs99 g46% of kcal

100 g181 kcalProtein 6.2 gFat 7.8 gCarbs 20.3 g

Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.

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