A light, colorful, and comforting one-pot dish that brings out the best of summer produce. This zucchini risotto is simple to prepare, yet full of garden-fresh flavor, perfect as a vegetarian main or a vibrant side dish.
Ingredients
1 cup white rice (short or medium grain preferred)
1 medium zucchini, diced
1 medium carrot, grated or finely chopped
½ small yellow onion, diced
1 clove garlic, minced
2 tablespoons olive oil
3 cups hot water or vegetable broth
Salt and black pepper, to taste
Optional: fresh parsley or grated Parmesan for garnish
Instructions
In a medium saucepan, heat olive oil over medium heat. Add onion and cook until translucent, about 2–3 minutes.
Stir in garlic, zucchini, and carrot. Sauté for another 4–5 minutes, stirring occasionally.
Add rice and stir to coat it with the oil and vegetables.
Gradually add the hot water or broth, about ½ cup at a time, stirring frequently and allowing the liquid to absorb before adding more.
Continue adding liquid and stirring until the rice is tender and creamy, about 20 minutes.
Season with salt and pepper to taste.
Serve warm, garnished with fresh herbs or a sprinkle of Parmesan if desired.
