Zucchini and pancetta risotto

Name: Zucchini and pancetta risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Carnaroli rice 1.7 cups; Zucchini (to be cleaned) 1.1 lbs; Pancetta 5.3 oz; Vegetable broth hot 4 ¼ cups; White wine 1.7 oz; Fine salt to taste; Parmigiano Reggiano PDO cheese 3.5 oz; Butter cold 3 ½ tbsp; Black pepper to taste

Difficulty: Easy
Prep time: 15 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Lulù Gargari

Risotto with zucchini and pancetta—it's a classic from northern Italy, you know? This dish is all about the tender sweetness of zucchini mixing with the savory richness of pancetta. Really, it's like magic. Perfect for any family meal when you want something creamy and comforting. And look, it's pretty simple. The zucchini just melts right into the risotto with zucchini and pancetta. You've got that nice balance going on—touch of saltiness, hint of sweetness, plus plenty of moist rice soaking up all the goodness. In northern Italian kitchens, they focus on getting the risotto just right. Stir enough to make it creamy, but not too much—otherwise it gets heavy. Thing is, that's what makes it stand out. Even with simple ingredients.

Now, zucchini and pancetta risotto recipes are super popular in Italy. Seriously, they're adaptable. Some folks like to toss in a bit of Parmigiano or maybe use a sharp cheese for a kick. Others? They might swap pancetta for bacon. Also, you'll find zucchini and pancetta risotto recipes on dinner tables all the time. Why? They're quick and satisfying. The golden bits of pancetta get super crispy while the zucchini almost melts into the rice. Every bite feels both hearty and light. Really really nice.

From easy weeknight meals to laid-back Sunday lunches, this *creamy risotto with zucchini and pancetta fits perfectly. Also, here's the thing—it embraces that northern Italian tradition. Take something simple, give it care, and end up with a dish that tastes like it took all day. But honestly, it’s quick. No matter what cheese you choose or how you serve it, this risotto pulls everyone back for seconds. Captures the heart of Italian home cooking every time. And you know what? It’s great. Pretty much.

INGREDIENTS

Carnaroli rice 1.7 cups (320 g)

Zucchini 1.1 lbs (500 g) - (to be cleaned)

Pancetta 5.3 oz (150 g)

Vegetable broth 4 ¼ cups (1 l) - hot

White wine 1.7 oz (50 g)

Fine salt to taste

For finishing: Parmigiano Reggiano PDO cheese 3.5 oz (100 g); Butter 3 ½ tbsp (50 g) - cold; Black pepper to taste

Preparation

How to prepare Zucchini and pancetta risotto

To prepare the zucchini and pancetta risotto, first cut the pancetta into cubes 1. Wash the zucchinis and slice them first 2, then cut into sticks and finally into small cubes 3.

Put the pancetta into a large pan 4. Brown it over medium-low heat for about 6-7 minutes, until well golden and slightly crispy 5, then remove a handful and set it aside for the final garnish. Add the zucchini to the pancetta 6.

Stir 7 and cook for another 6-7 minutes over medium heat, stirring from time to time, until they become soft 8. At this point add the rice 9.

Toast the rice for 5-6 minutes, stirring often 10. Deglaze with white wine 11 and allow the alcohol to evaporate completely. Continue cooking by adding hot vegetable broth little by little 12.

Stir and wait for the liquid to be absorbed before adding more. Adjust the salt 13 and cook the risotto until done, which will take about 12-15 minutes 14. When cooked, finish the risotto off the heat: add the butter cut into cubes 15.

Also add the grated Parmesan 16, a grind of pepper 17 and stir with a wooden spoon 18.

You should obtain a creamy consistency 19. Plate and finish with the reserved crispy pancetta 20 and serve your zucchini and pancetta risotto immediately 21.

Storage

Store the zucchini and pancetta risotto in the refrigerator in an airtight container for up to one day. When ready to eat, reheat it in a pan, adding a splash of broth or hot water to bring back the creaminess.

Freezing is not recommended.