As the end of August draws near, I find myself shocked that zucchini season is almost over! (At least, that’s what the garden seems to be telling me. Our poor zucchini plants seem to be getting less and less abundant as the summer comes to a close.)

But I’m not done yet! I give you — Zucchini risotto.

I love this dish. It uses up a ton of zucchini in a very sneaky way. I won’t give an exact list of ingredients for this one, because it varies every time I make it based on what I have in the house. But here’s a general list of what you’ll need, and the risotto method.

You will need:
Zucchini or yellow squash
Other veggies (preferably including onions and garlic)
Oil/butter
Arborio rice
White wine (optional)
Chicken broth (I’ve done this with just water as well and it turned out great)
Grated cheese (optional)
Fresh herbs (optional)

First, chop up some veggies and sauté in a little oil and/or butter until lightly browned. Here I used yellow squash, red bell pepper, onions, and garlic.

Then add arborio rice to the pan. I use about 2 cups. Stir it around until the edges of the rice begin to appear translucent, 1-2 minutes.

Pour in about a cup of white wine and cook for just a minute. Then (and here’s the sneaky part) add shredded zucchini (or in this case, yellow squash). You can add an awful lot. It breaks down along with the rice as the risotto cooks, and it adds a wonderful creamy texture to the dish. I’d say 1-2 cups should do it.

Add enough hot chicken broth (keep a pot of hot broth on the stove while you’re cooking the risotto) to just cover the rice. Bring it to a boil, and adjust the heat to a nice simmer. Stir frequently. Once the broth is absorbed, add another bit of hot broth (say ½-1 cup). Repeat for about 20-25 minutes, until the rice is tender. The risotto will be nice and creamy.

Remove from the heat, stir in some grated Parmesan and fresh basil (or whatever cheese and herbs you desire), season to taste with salt and pepper, and bam! Risotto.

See how easy that was? All that grated zucchini just kind of disappears into the risotto, but it adds a wonderful texture. Hidden vegetables! Might be a great thing to feed kids.

You can really go wild with what you add to this dish. Try steeping some dried mushrooms in the broth for an extra punch of earthy flavor. Experiment with different vegetables, herbs, and cheeses. Add some ground meat or sausage. Heck, substitute corn for the zucchini (I’ve done this, and it is amazingly delicious). That’s what I love about risotto. Simple yet versatile, and always impressive. Enjoy!