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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Prepare to be captivated by the luxurious creaminess of Arborio rice, perfectly complemented by tender zucchini, yellow squash, and a burst of color from red bell peppers. Savor the harmonious dance of garlic and shallots, infusing their aromatic magic into the velvety bed of rice.

But that’s not all! As the final flourish, a luscious marriage of butter and Parmesan cheese creates an irresistibly rich and decadent sauce that will entice your taste buds and leave you craving more.

And just when you think it can’t get any better, a chorus of fresh thyme and handpicked herbs takes center stage, adding a tantalizing bouquet of flavors that dance harmoniously on your palate.

Get ready to be swept away on a culinary adventure that will redefine your love for risotto. This Zucchini and Yellow Squash Risotto is not just a dish—it’s a transformative experience that will linger in your memory, inspiring you to explore the wonders of seasonal cooking and the sheer delight of savoring every mouthful.

Treat yourself and your loved ones to a life-changing meal that embraces the essence of summer in every bite. Say yes to a journey of pure bliss with our Zucchini and Yellow Summer Squash Risotto—unveil the zest of summer and elevate your culinary world to new heights!

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.

Summer Squash Risotto
Summer Squash Risotto

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 GCuisine: DinnerDifficulty: Easy, Medium


Large Bowls
Prep Time


Cooking Time



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!


  • 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


  • 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.


  • 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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