Name: Pasta Risotto with Zucchini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 8 oz short pasta (ditalini, orzo, or small shells); 2 medium zucchini, diced; 2 tbsp olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 4 cups vegetable or chicken broth (kept warm); 1/2 cup white wine (optional); 1/2 cup grated Parmesan cheese; 2 tbsp butter; Salt and black pepper, to taste; Fresh basil or parsley, for garnish

Why You’ll Love This Recipe

This dish combines the best of both worlds: the creaminess of risotto without the constant stirring and the heartiness of pasta. It’s fresh, flavorful, and easy to customize with herbs, cheeses, or proteins. Plus, it’s a great way to use seasonal zucchini in a satisfying, family-friendly meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Short pasta (such as ditalini, orzo, or small shells)
Fresh zucchini, diced
Olive oil
Onion, finely chopped
Garlic, minced
Vegetable or chicken broth
White wine (optional)
Grated Parmesan cheese
Butter
Salt and pepper
Fresh basil or parsley (for garnish)

Directions

Heat olive oil in a large skillet or saucepan over medium heat.
Add onion and sauté until soft and translucent.
Stir in garlic and cook for 30 seconds until fragrant.
Add diced zucchini and cook until tender, about 5 minutes.
Stir in pasta and toast lightly for 1–2 minutes.
Pour in white wine (if using) and let it reduce by half.
Gradually add hot broth, one ladle at a time, stirring occasionally, until pasta is cooked and creamy (about 12–15 minutes).
Stir in butter and Parmesan cheese until melted and well incorporated.
Season with salt and pepper to taste.
Garnish with fresh herbs before serving.

Servings and timing

Serves 4 people.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Lemon Zest: Add a hint of lemon zest for freshness.
Extra Veggies: Include peas, asparagus, or spinach for more color and nutrients.
Protein Boost: Add grilled chicken, shrimp, or crispy pancetta.
Vegan Version: Use plant-based butter and vegan Parmesan.
Spicy Kick: Sprinkle in a pinch of red pepper flakes.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove over low heat, adding a splash of broth to restore creaminess.
Freezing is not recommended as pasta may lose its texture.

FAQs

Can I use regular pasta instead of short pasta?

Short pasta works best, but you can break long pasta into smaller pieces.

Can I skip the wine?

Yes, just replace it with more broth.

Do I have to stir constantly like risotto?

No, occasional stirring is enough.

Can I make this dairy-free?

Yes, use olive oil instead of butter and dairy-free cheese.

What’s the best zucchini to use?

Small to medium zucchini have the best flavor and texture.

Can I prepare it ahead of time?

It’s best served fresh, but you can reheat with a little broth.

Can I add cream?

Yes, a splash of cream makes it richer.

Is it gluten-free?

Use gluten-free pasta to make it gluten-free.

Can I use frozen zucchini?

Yes, but drain excess moisture before cooking.

How do I keep zucchini from getting mushy?

Cook it until just tender and avoid overcooking.

Conclusion

Pasta Risotto with Zucchini is a simple yet elegant dish that’s full of creamy, fresh flavor. It’s quick to prepare, versatile, and perfect for turning everyday ingredients into a restaurant-worthy meal at home.