Risotto with Zucchini and Stracchino

Name: Risotto with Zucchini and Stracchino
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: Carnaroli rice 1 ½ cup; Zucchini 4 ¼ cups; Stracchino cheese 3.5 oz; Butter 2.8 tbsp; Vegetable broth to taste; Fine salt to taste; Black pepper to taste

it de fr es br

Gluten Free
Vegetarian

Difficulty: Very easy
Prep time: 25 min
Cook time: 20 min
Serving: 4
Cost: Low

PRESENTATION

Risotto with zucchini and stracchino cheese is just one of those Northern Italian gems that turns rice into something really special, you know? In places like Lombardy, they totally pride themselves on this dish, blending fresh spring veggies with a super creamy finish. And here's the thing: what makes this version stand out is the stracchino cheese risotto twist. Using stracchino for the mantecatura at the end makes it extra smooth and tender. The cheese melts right in—seriously good—giving the whole dish a subtle, moist feel with a slight tangy kick.

And, you know, it's all about getting the rice just right, letting that cheese do its magic. Folks in Northern Italy adore working with arborio rice to get that perfect, almost pearly creaminess found in a good Italian risotto. Really, really creamy.

The cool part? You can tweak a zucchini risotto like this in so many ways. Some people throw in extra veggies, a handful of herbs, or a dash of lemon zest for that extra fresh flavor. Pretty much, these creamy risotto recipes pop up all over the region, each showing off their knack for good taste and balanced ingredients. The combo of zucchini and stracchino offers a mild but rich flavor, and the rice just soaks it all up until it’s soft and comforting.

Whether you’re after a tasty homemade risotto for dinner or something that feels special, this dish gives you that classic Northern Italian promise of creamy, melt-in-your-mouth texture. It's that kind of food that fits everything from family meals to casual get-togethers—works great—and trying out different versions keeps it interesting.

For a twist, you might want to try adding mushrooms or peas, which mix beautifully with the zucchini and stracchino base. Each variation brings out new flavors while sticking to the comforting heart of Northern Italian cooking. So... Whether it's with friends or a quiet night in, this risotto is sure to impress with its balance of simplicity and flavor. Can't go wrong with that.

How to prepare Risotto with Zucchini and Stracchino

To prepare the zucchini and stracchino risotto, prepare the classic vegetable broth and keep it warm. Trim the zucchini 1 and grate all except one. From this last one, extract the green part to cut into sticks 2. Cut the white parts into pieces and, together with the trimmed parts, pour them into the broth 3.

In the meantime, melt the butter in a saucepan 4, add the rice and let it toast for a couple of minutes, stirring often 5. Start cooking the rice by adding the hot broth gradually: the rice should always be covered with broth 6.

After a few minutes, add the grated zucchini 7 and continue to cook the rice, adding ladles of broth as needed 8. Let them absorb, stirring occasionally. When you're almost done cooking, adjust the salt in the rice and add the zucchini skin cut into matchsticks 9.

At the end of cooking, turn off the heat and stir in the stracchino until it becomes creamy 10. Plate and garnish with a pinch of black pepper 11. Your zucchini and stracchino risotto is ready, enjoy your meal 12.

Storage

It is recommended to consume the zucchini and stracchino risotto immediately to maintain its texture, but you can store it in the fridge for up to 1-2 days.

Freezing is not recommended.