Summer Squash Risotto: A Creamy, Nutrient-Packed Dish Bursting with Garden Freshness!

The Best Zucchini and Yellow Squash Risotto for a Flavorful, Creamy, and Healthy Meal

Indulge in a symphony of flavors and elevate your culinary journey with our extraordinary Zucchini and Yellow Summer Squash Risotto. This incredible masterpiece celebrates the vibrant essence of summer’s bounty, capturing the essence of sun-kissed vegetables in every spoonful.

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Creamy, Comforting, and Packed with Fresh Summer Squash!

If you think risotto is a fussy dish that requires hours of stirring, I promise you—this recipe will change your mind. Making risotto is actually fun, therapeutic, and incredibly rewarding when you get that first creamy, flavorful bite. Plus, zucchini and yellow squash are underrated powerhouses when it comes to health benefits!

Did you know?

• Zucchini and yellow squash are over 95% water, keeping you hydrated and supporting digestion.
• They are packed with antioxidants like lutein and zeaxanthin, which help protect your eyesight and skin from sun damage—perfect for summer!
• Squash contains pectin, a type of fiber that helps reduce bad cholesterol and supports heart health.
• This risotto gets its creaminess from starch-released Arborio rice, not heavy cream—meaning you get that indulgent texture without the extra calories!

I’ve been making risotto for years, and trust me—it’s one of the most versatile dishes you can master. The first time I made a squash risotto, I was amazed by how well the sweet, mild flavors blended into the creamy rice, and I’ve been hooked ever since. Plus, my kids love it because it’s “fancy mac and cheese” in their eyes (I’m not correcting them anytime soon).

Now, let’s get to the recipe and make the best zucchini risotto recipe you’ll ever try!

Why This Zucchini and Yellow Squash Risotto is a Must-Try!

This risotto tastes like summer in a bowl—creamy, buttery, and loaded with fresh garden flavors. It’s also:
✅ Easy to make (Yes, really! Risotto is all about patience, not difficulty)
✅ Full of healthy nutrients (Perfect for a light yet satisfying meal)
✅ Customizable (Add shrimp, mushrooms, or even crispy pancetta for extra flavor!)
✅ A show-stopper meal (Dinner guests will think you spent hours on it!)

Try this zucchini risotto recipe and bring out the best of summer squash! Let me know in the comments—what’s your favorite risotto topping?

Did Someone Say Rice?

Type of Rice: Traditional Italian risotto is typically made using a short-grain rice variety called Arborio rice. Arborio rice is known for its high starch content, which gives risotto its creamy texture when cooked. The starchy nature of Arborio rice allows it to absorb liquid slowly and release starch gradually, resulting in a creamy consistency that is characteristic of a well-made risotto. Other types of short-grain rice, such as Carnaroli and Vialone Nano, are also commonly used in risotto preparation. These rice varieties have similar characteristics to Arborio rice and are suitable for making a delicious and creamy risotto dish.

Grab Everything you Need:

It’s essential to have the right tools and ingredients prepared before starting any cooking task, including making Summer Squash risotto. Here’s a general list of tools you might want to have ready before cooking this Summer Squash risotto:

1. Medium and large saucepan: Choose a heavy-bottomed saucepan to ensure even heat distribution and prevent the rice from sticking or burning.
2. Wooden spoon or spatula: Use a wooden spoon or spatula for stirring the risotto, as it won’t damage the rice grains and will help release starch for creaminess.
3. Ladle: A ladle will be helpful for adding hot Vegetable broth or stock to the risotto gradually.
4. Chef’s knife and cutting board: If you need to chop any ingredients like onions, garlic, vegetables, or herbs, you’ll need a sharp knife and a cutting board.
5. Measuring cups and spoons: For precise measurements of rice, liquid, and other ingredients.
6. Stock or broth: Prepare your stock or broth before starting to cook the risotto. It’s recommended to use a flavorful vegetable but you can substitute with Chicken Broth.
7. White wine: White wine adds extra flavor. If you want to use wine, please make sure it’s dry and have it ready.
8. Grated Parmesan cheese : Parmesan cheese is often used in risotto for additional creaminess and flavor.
9. Butter : Adding Butter at the end will enhance the richness of the dish.
10. Serving dish: Have a warm serving dish ready to plate the finished risotto.

By preparing your tools and ingredients beforehand, you can focus on the cooking process without interruptions, ensuring a smooth and enjoyable risotto-making experience.

It is best to use a dry white wine with good acidity and flavor for Summer Squash Risotto. Dry white wines work well because they add depth and complexity to the dish without adding much sweetness. The wine should complement the other ingredients in the risotto and enhance the overall flavor.

Common types of dry white wines suitable for risotto include:

1. Pinot Grigio: This light and crisp wine with hints of citrus and apple flavors is a popular choice for risotto due to its refreshing acidity.
2. Chardonnay: Look for unoaked or lightly oaked Chardonnay to avoid overpowering the delicate flavors of the risotto.
3. Sauvignon Blanc: Known for its herbal and grassy notes, Sauvignon Blanc can add a unique character to the risotto.
4. Vermentino: A Mediterranean white wine with bright acidity and flavors of citrus and stone fruits.
5. Gavi: Also known as Cortese, Gavi is an Italian white wine with floral and mineral notes, perfect for Italian risotto dishes.

It’s important to use a wine that you would enjoy drinking since its flavors will be concentrated in the risotto. Additionally, if you prefer to cook without alcohol, you can substitute the wine with a splash of lemon juice or extra broth, although the flavor profile will be slightly different.

Know Your Veggies

What is considered a summer squash? Yellow summer squash and zucchini, both members of the summer squash family, contribute to the deliciousness and nutrient density of Summer Squash risotto for several reasons:

1. Rich Flavor: Yellow summer squash and zucchini have a mild, slightly sweet flavor that complements the creamy and savory nature of risotto. Their natural sweetness adds depth to the dish without overpowering other ingredients.
2. Textural Appeal: When cooked, yellow summer squash and zucchini become tender but maintain a slight crunch. This textural contrast adds interest and enjoyment to the risotto, making it more satisfying to eat.
3. Nutrient Profile: Yellow summer squash and zucchini are nutrient powerhouses. They are rich in essential vitamins and minerals, such as vitamin C, vitamin A, potassium, magnesium, and folate. These nutrients are vital for supporting various bodily functions, including immune health, vision, and heart function.
4. Low Calorie: Both yellow summer squash and zucchini are low in calories, making them an excellent addition to risotto for those seeking a healthy and balanced meal without excessive caloric intake.
5. Dietary Fiber: These summer squashes are good sources of dietary fiber, which aids in digestion, promotes a feeling of fullness, and supports gut health.
6. Antioxidants: Yellow summer squash and zucchini contain antioxidants like carotenoids and vitamin C, which help neutralize harmful free radicals in the body and reduce the risk of chronic diseases.
7. Hydration: These vegetables have high water content, contributing to the moisture of the risotto and preventing it from becoming too dry.
8. Veggie Variety: Including a variety of vegetables, such as yellow summer squash and zucchini, enhances the overall nutritional value of the risotto, providing a diverse array of nutrients in a single dish.
9. Colorful Presentation: The bright yellow and green colors of these squashes make the risotto visually appealing, inviting you to enjoy a colorful and nutritious meal.

When combined with Arborio rice, broth, white wine, onions, garlic, and other ingredients, yellow summer squash and zucchini elevate the taste, texture, and nutrient profile of risotto. They add both flavor and health benefits, making risotto a delicious and nutrient-packed dish to enjoy.

Summer Squash Risotto

Recipe by Chef Cory G

5.0 from 3 votes

Cuisine: DinnerDifficulty: Easy, Medium

Servings

4

Large Bowls

Prep Time

25

minutes

Cooking Time

55

minutes

Summer Squash Risotto with this easy-to-make recipe that’s perfect for the season! This trending dish combines the freshness of summer squash with the creamy goodness of risotto, creating a mouthwatering treat that anyone can cook. With simple ingredients and straightforward instructions, you’ll have a flavorful masterpiece on your plate in no time. Don’t miss out on this popular recipe that’s sure to impress your taste buds and your guests alike. Enjoy the taste of summer with this satisfying Summer Squash Risotto!

Cook Mode

Keep the screen of your device on

Ingredients

• 1/2 Cup Zucchini (Small Dice)

• 1/2 Cup Yellow Summer Squash (Small Dice)

• 1/2 Cup Shallot (Minced)

• 1 Tbsp Garlic (Minced)

• 6 Tbsp Butter (3/4 Stick)

• 1 _^1/2 Cup Arborio Rice

• 1/4 Cup Basil (Chopped)

• 2 Tbsp Thyme (Finely Chopped

• 6 Cups Vegetable Stock

• 1 Bell Pepper (Small Dice)

• 1/2 Cup White Wine

• 1/2 Cup Parmesan Cheese

• Chives For Garnish
  Salt and Pepper to Taste

Directions

• Preparation:
• Give your Vegetables a Quick Rinse under Cold water and Towel Dry.
• Dice and Mince Vegetables- Chop up the Fresh Herbs
• Heat the Vegetable Broth in a Seperate Small Sauce pan, Leave on a Low simmer on a Different Burner
• Cooking:
• In a large, heavy-bottomed skillet or saucepan, heat 2 tablespoons of butter over medium heat.
• Add the minced garlic and chopped shallots to the skillet and sauté for 2-3 minutes until they become fragrant and translucent.
• Add the diced zucchini, yellow squash, and red bell pepper to the skillet. Season with salt and pepper to taste. Cook the vegetables for about 5 minutes, or until they become tender. Remove half of the sautéed vegetables from the skillet and set them aside.
• Stir in the Arborio rice into the skillet, coating it with the remaining oil and butter. Toast the rice for about 2 minutes until it turns slightly translucent.
• Pour in the white wine and stir continuously until the liquid is mostly absorbed by the rice.
• Begin adding the simmering broth to the rice, one ladleful at a time, stirring gently and allowing the liquid to be absorbed before adding more. Continue this process for about 18-20 minutes or until the rice is cooked al dente, creamy, and slightly firm to the bite.
• Once the rice is cooked, add the reserved sautéed vegetables back into the skillet and stir to combine.
• Stir in the grated Parmesan cheese and remaining butter until the risotto becomes creamy and smooth.
• Sprinkle the fresh thyme leaves and chopped herbs over the risotto and give it a final gentle stir.
• Taste and adjust seasoning with additional salt and pepper if needed.
• Serve the Zucchini and Yellow Squash Risotto hot in individual bowls, garnishing with extra Parmesan cheese and fresh herbs, if desired.
• If you tried this recipe and loved it, do me a quick favor—give it a 5-star rating and leave a comment below! It really helps more people find the recipe, and I’d love to hear how it turned out for you!

Notes

• Adding fresh herbs last is crucial to retaining their vibrant flavors and aromas in the dish. When fresh herbs are added at the end of the cooking process, they impart their essence to the risotto, enhancing the overall taste and presentation.
• Do you have to peel summer squash before eating?
• Whether you need to peel summer squash before eating depends on the type of summer squash and your personal preference. Zucchini: Zucchini has a tender skin that is edible and does not need to be peeled. The skin adds color and texture to the dish, and it’s where many of the nutrients and fiber are found. If the zucchini is young and fresh, the skin is usually thin and easy to eat. Yellow Squash: Similar to zucchini, the skin of yellow squash is also edible and doesn’t necessarily need to be peeled. The skin provides nutritional value and adds to the overall appearance of the dish.

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Conclusion

Whether you’re looking for a cozy weeknight meal or a stunning dish to impress your dinner guests, this Summer Squash Risotto is the perfect choice. It’s packed with vibrant flavors, rich in nutrients, and surprisingly easy to make.

Plus, its creamy texture and fresh ingredients make it a comforting yet wholesome meal that everyone will love. So grab your zucchini, stir up some magic, and enjoy a bowl of this delicious risotto!

FAQs About Summer Squash Risotto

1. Can I use a different type of rice instead of Arborio?

Arborio rice is the best choice for risotto because of its high starch content, which creates the creamy texture. However, you can use Carnaroli or Vialone Nano rice for similar results. If using a different variety, keep in mind that the texture may not be as creamy.

2. What’s the best way to store and reheat risotto?

Risotto is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, add a splash of broth or water and warm it slowly on the stovetop, stirring frequently to restore its creamy consistency.

3. Can I make this risotto dairy-free?

Yes! Substitute the butter with olive oil or a dairy-free butter alternative, and swap the Parmesan for nutritional yeast or a dairy-free cheese. The result will still be delicious and creamy!