Sautéed Zucchini and Mushroom Risotto
Creamy Arborio rice simmered with tender zucchini and mushrooms, finished with a whisper of Parmesan for a comforting vegetarian meal. This italian-inspired vegetarian (vegetarian) ready in about 40 minutes pairs Arborio rice, warmed vegetable broth, butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 cups Arborio rice
- 4 cups, warmed vegetable broth
- 2 tbsp butter
- 2, diced into 1/2-inch cubes zucchini
- 8 oz, sliced mushrooms
- 1/2 cup white wine
- 1/4 cup, grated Parmesan cheese
- 1 small, finely diced onion
Instructions
- Step 1: Warm 4 cups vegetable broth in a medium saucepan over low heat, keeping it at a gentle simmer.
- Step 2: Melt 2 tbsp butter in a large skillet over medium heat; add 1 diced small onion and sauté for 3 minutes until softened.
- Step 3: Add 1.5 cups Arborio rice to the skillet and stir to coat with butter; cook for 1-2 minutes until rice edges become translucent.
- Step 4: Pour in 1/2 cup white wine and stir until evaporated, then begin adding warm broth one ladle at a time, stirring constantly until absorbed before adding more (about 15-20 minutes total).
- Step 5: After 10 minutes of cooking, add 2 diced zucchini cubes and 8 oz sliced mushrooms; continue adding broth until rice is tender and creamy (about 25 minutes total).
- Step 6: Remove from heat, stir in 1/4 cup grated Parmesan cheese, salt, and black pepper to taste; let rest for 2 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Zucchini and Mushroom Risotto take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Zucchini and Mushroom Risotto?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.
Can I substitute ingredients in Sautéed Zucchini and Mushroom Risotto?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Zucchini and Mushroom Risotto for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Zucchini and Mushroom Risotto vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
