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    Hungry Healthy Happy » Recipes » Italian

    Courgette Risotto

    Published: Oct 8, 2018 · Modified: Apr 20, 2022 by Dannii · This post may contain affiliate links · 36 Comments

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    Jump to Recipe
    Diet: Gluten Free
    Courgette risotto with text title overlay.


    A creamy and comforting risotto recipe with simple, but bold, flavours. This Courgette Risotto is topped with Parma Ham and is special enough to impress a dinner date, but also an easy weeknight meal. A great way to use up a glut of courgettes.

    A pink bowl containing Courgette Risotto. A sprig of rosemary on top.

    If you are growing courgettes, they are probably taking over the garden. But there are worse problems to have. They are so easy to add to a pasta or risotto to give it a veggie boost, and also bulk it out.

    We kept the flavours really simple in this courgette risotto and added some lemon and rosemary and then topped with some Parmesan and Parma Ham - the saltiness pairs perfectly with the sweetness of home grown courgettes.

    If you are looking for some other ways to use up courgettes, then why not try our Courgette Fritters, Creamy Courgette Soup or Courgette and Lemon Pizza.

    Jump to:
    • Why you will love it
    • Ingredients needed
    • How to make Courgette Risotto - Step by step
    • Health benefits of courgette
    • Variations
    • What to serve with Courgette Risotto
    • Storage
    • Frequently asked questions
    • Extra tips
    • More risotto recipes
    • Recipe
    • Feedback

    Why you will love it

    • Quick - This courgette risotto is ready in just 30 minutes and with minimal prep time too.
    • A great way to use courgettes - If you have loads to use up, this is a good way to cook with them.
    • Easy to adapt - We have given options for different vegetables and cheese that you can use in this recipe to adapt it.
    • Impressive date night meal - Risotto is such a great date night meal, as it feels far more indulgent than it actually is.

    Ingredients needed

    All the ingredients needed for this recipe with text overlay labels.
    • Risotto rice - We used arborio rice as that gives the best creamy risotto. However, you could use another rice, but cooking times would vary and you wouldn't get the same results.
    • Oil - A good quality olive oil.
    • Shallots - This adds a lovely sweetness to the base of the dish, however you could swap them for a small brown onion.
    • Celery - This adds a natural saltiness, and a nice bitterness to the courgette risotto.
    • Garlic - Freshly crushed is always best, but you can use frozen garlic to save time.
    • Rosemary - A super fragrant herb that works really well with the courgette. You could use thyme instead.
    • Courgette (zucchini) - The star of the risotto. Choose ones that are no longer than 8 inches and are free of nicks. A really fresh courgette will have very tiny hairs on the skin.
    • Vegetable stock - You could use chicken stock if you wanted a richer flavour.
    • White wine - This adds a depth of flavour to the courgette risotto. You could just add more stock if you prefer.
    • Crème fraiche - This adds a nice extra creaminess to the risotto. You could leave it out, or add some butter, cream cheese or quark instead.
    • Pine nuts - We love the crunch that they add on top.
    • Parmesan - A nice extra creaminess that goes well with the courgette.
    • Parma Ham - This is optional, but we feel it takes this courgette risotto to the next level and makes it extra special. Leave it out if you want it to be meat free though.

    A full ingredients list with measurements is in the recipe card below.

    How to make Courgette Risotto - Step by step

    One: Heat the oil in a large pan and then add the garlic, shallots, celery and rosemary and gently cook for 3 minutes.

    A large red pan with cooked celery and shallots.

    Two: Add the risotto rice and cook for 1 minute.

    A large red pan with cooked celery, shallots and uncooked risotto rice.

    Three: Add the courgette (zucchini), stir and cook for a further 1 minute.

    A large red pan with celery, shallots, courgette and risotto rice.

    Four: Pour the wine, lemon juice and a ladle of the stock in to the pan and gently simmer until the liquid is nearly gone. Keep adding ladles of stock one at a time and letting it reduce until you have used the stock and the rice is cooked - this will take around 30-35 minutes.

    A large red pan with celery, shallots, courgette, risotto rice and stock.

    Five: Stir the crème fraiche into the risotto.

    A large red pan containing a cooking courgette risotto.

    Six: Spoon in to a bowl and top with Parma Ham, Parmesan and pine nuts.

    Courgette Risotto with Parma Ham in a pink bowl with rosemary sprig on top.

    Health benefits of courgette

    Courgettes are very low in calories and they have a high water content. They are also super nutritious as they are a great source of vitamins A and C, potassium and fibre.

    Make sure to include the skin of the courgette in the risotto, as that is where most of the fibre comes from.

    A sprig of rosemary and some curled up Parma ham sat upon courgette risotto.

    Variations

    If you are not a fan of courgette, you could swap it for aubergine instead, but I would roast that first to really bring out the flavour. You could even using pumpkin or butternut squash for an autumnal twist.

    The great thing about a risotto, is that it is easy to adapt. Use this a base recipe and then add extra ingredients depending on what your family love. Here are some other additions that work really well:

    • Cooked chopped bacon
    • Cooked shredded chicken
    • Chorizo (cook it at the same time as the shallots)
    • Asparagus
    • Frozen peas
    • Spinach
    • Chopped sun-dried tomatoes
    • Shittake and chestnut mushrooms
    • Pesto
    • Grilled cod or salmon
    • Roasted butternut squash
    • Grilled king prawns

    What to serve with Courgette Risotto

    This courgette risotto is pretty much a full meal already, however we are always a fan of serving extra vegetables on the side where we can. Looking for some side dishes to go with this? Why not try these:

    • Roasted Lemon Asparagus
    • Grilled Little Gem Salad
    • Cheesy Garlic Bread
    • Buttered Leeks
    • Baked Carrot Fries
    • Garlic Spring Greens
    • Beetroot and Goats Cheese Salad
    • Roasted Tenderstem Broccoli
    • Roasted Cherry Tomatoes
    • Garlic and Parsley Roasted Carrots

    Storage

    Store: Risotto is always best made fresh, however if you do have some leftover then you can store it covered in the fridge for up to two days. Make sure that you follow food safety guidelines for cooked rice - do not leave it at room temperature and cool it very quickly. You then need to make sure to reheat it fully before serving.

    Freeze: We wouldn’t recommend freezing risotto, because the rice becomes really hard when frozen and the texture just isn’t right when it is defrosted and reheated.

    Reheat: To reheat, preheat your oven to 180°C/350°F/Gas 4. Place the cold risotto in an oven proof dish, and add a liquid like white wine, stock or simply water - just enough to loosen the rice. You can add a knob of butter too if desired. Bake for around 10 minutes until heated through, stirring every 2 minutes.

    Courgette Risotto with Parma Ham in a pink dish. A blue towel in the background.

    Frequently asked questions

    What is the secret to a good risotto?

    The secret is cooking it low and slow and adding a little bit of stock at a time. This gives you the best creamy risotto. Using the right rice is important too.

    Do you cook risotto with the lid on or off?

    Whilst it is cooking, leave the lid off. However, we recommend putting the lid on for a couple of minutes once finished cooking, as this will allow it to get the perfect texture.

    Do you have to use wine in risotto?

    No, you don't need to use wine in risotto, although it does give it an extra rich flavour. You can replace it with more stock.

    Is courgette risotto gluten free?

    As long as you make sure the stock is gluten free and there is no cross contamination, then this can be gluten free.

    Why do you need to add a little stock at a time?

    You don't add all the stock at once in a risotto. You add a ladle at a time, so the rice can gradually soak up the stock which gives you a creamier risotto at the end.

    How to make vegan courgette risotto

    To make this vegan, leave out the cream fraiche and use a vegan alternative to parmesan. You will need to leave out the parma ham too.

    heart icon

    Extra tips

    • Try chopping the Parma Ham up and frying it for a minute to sprinkle crispy Parma Ham on top of your courgette risotto.
    • You can use any cold leftovers to make arancini.
    • If you don't want to use white wine, you can just swap it for the same amount of vegetable stock.
    • Swap the courgette with aubergine, pumpkin or butternut squash for a seasonal twist.
    • For even more creaminess in this risotto, add the rind of the parmesan to the pan and take out just before serving.
    • Don't skip frying the rice before adding the stock, as this is important for the final consistency of the dish.
    • For some extra freshness, add a squeeze of lemon juice to the risotto.

    More risotto recipes

    • Easy Tomato Baked Risotto
    • Chicken and Pea Risotto
    • Butternut Squash Risotto
    • Mushroom and Spinach Risotto

    If you’ve tried this courgette/zucchini risotto, let us know how you got on in the comments below.
    Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

    Recipe

    Courgette Risotto in a pink bowl with rosemary sprig on top.

    Courgette Risotto with Parma Ham

    A creamy and comforting risotto recipe with simple, but bold, flavours. This Courgette Risotto with Parma Ham is special enough to impress a dinner date, but also an easy weeknight meal.
    A circular logo saying GF.
    Gluten Free
    5 from 31 votes
    Author: Dannii
    Pin Print Save recipe Recipe saved!
    Course: Main Course
    Cuisine: Italian
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Allergens:
    An illustration of a bunch of celery.
    Celery
    An illustration of a carton of milk.
    Dairy
    An illustration of a cow's head.
    Meat
    An illustration of a wine glass.
    Sulphites
    Servings: 2 servings
    Calories: 677kcal
    Prevent your screen from going dark

    Ingredients

    UK Metric Measures - US Customary Measures
    • 160 g Risotto (arborio) rice
    • 1 tablespoon Olive oil
    • 4 Shallots - diced
    • 1 Celery - diced
    • 2 Garlic clove - crushed
    • 2 sprig Fresh rosemary - finely chopped
    • 1 Courgette (zucchini) - diced
    • 800 ml Vegetable stock
    • 200 ml White wine
    • 1 Lemon - (juice only)
    • 4 tablespoon Reduced fat creme fraiche
    • 2 tablespoon Pine nuts
    • 30 g Parmesan - shaved
    • 6 slices Parma Ham

    Instructions

    • Heat the oil in a large pan and then add the garlic, shallots, celery and rosemary and gently cook for 3 minutes.
      1 tablespoon Olive oil, 4 Shallots, 1 Celery, 2 Garlic clove, 2 sprig Fresh rosemary
    • Add the risotto rice and cook for 1 minute.
      160 g Risotto (arborio) rice
    • Add the courgette, stir and cook for a further 1 minute.
      1 Courgette (zucchini)
    • Pour the wine, lemon juice and a ladle of the stock in to the pan and gently simmer until the liquid is nearly gone. Keep adding ladles of stock one at a time and letting it reduce until you have used the stock and the rice is cooked - this will take around 30-35 minutes.
      200 ml White wine, 1 Lemon, 800 ml Vegetable stock
    • Stir the creme fraiche into the risotto and then spoon in to a bowl. Top with Parma Ham, Parmesan and pine nuts.
      4 tablespoon Reduced fat creme fraiche, 30 g Parmesan, 6 slices Parma Ham, 2 tablespoon Pine nuts

    Notes

    • Try chopping the Parma Ham up and frying it for a minute to sprinkle crispy Parma Ham on top of your courgette risotto.
    • You can use any cold leftovers to make arancini.
    • If you don't want to use white wine, you can just swap it for the same amount of vegetable stock.
    • Swap the courgette with aubergine, pumpkin or butternut squash for a seasonal twist.
    • For even more creaminess in this risotto, add the rind of the parmesan to the pan and take out just before serving.
    • Don't skip frying the rice before adding the stock, as this is important for the final consistency of the dish.
    • For some extra freshness, add a squeeze of lemon juice to the risotto.

    Nutritional Information

    Serving: 1portion | Calories: 677kcal | Carbohydrates: 77g | Protein: 29g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 13mg | Sodium: 971mg | Potassium: 303mg | Fiber: 3g | Sugar: 3g | Vitamin A: 150IU | Vitamin C: 19.8mg | Calcium: 200mg | Iron: 0.9mg
    DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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    Reader Interactions

    Comments

    1. Bintu | Recipes From A Pantry

      October 13, 2018 at 12:46 pm

      5 stars
      This looks absolutely delicious! I would never have thought to put parma ham and courgette in a risotto but it sounds incredible!

      Reply
    2. kim

      October 09, 2018 at 7:22 pm

      5 stars
      Yum! This looks fabulous and I can't wait to give it a try!

      Reply
    3. Krissy Allori

      October 09, 2018 at 7:10 pm

      5 stars
      That Parma ham is amazing and to combine it with risotto - YUM! Great recipe!

      Reply
    4. Suzy

      October 09, 2018 at 7:02 pm

      Love all the ingredients in this hearty risotto!

      Reply
    5. Marie – Not Enough Cinnamon

      October 09, 2018 at 5:56 pm

      5 stars
      The part about how Parma Ham is made was very interesting, thank you! I'm a big risotto fan and now I want yours for dinner!

      Reply
    6. Cindy Gordon

      October 09, 2018 at 2:03 pm

      5 stars
      I am a huge fan of risotto! We make it all the time! Your recipe is delicious!

      Reply
    7. Claudia Lamascolo

      October 09, 2018 at 1:52 pm

      5 stars
      oh how flavorful this risotto is I would love to try this soon. We love risotto and make it often this is a nice addition!

      Reply
    8. crediblecontent

      October 09, 2018 at 12:44 pm

      We service and set up excessive-effectivity HVAC methods together with furnaces and air conditioners designed to conserve energy and get monetary savings.

      Reply
    9. Valentina

      October 09, 2018 at 12:10 am

      5 stars
      This dish looks amazing. I love risotto and I love Parma ham even more. Love that air and time are considered ingredients. What a fantastic tour that must have been.

      Reply
    10. Allison - Celebrating Sweets

      October 09, 2018 at 12:05 am

      5 stars
      I love, love, love all the flavors in this! I can't wait to try it.

      Reply
    11. Amy | The Cook Report

      October 08, 2018 at 11:23 pm

      5 stars
      Courgette and parma ham is such a delicious flavour combination, love it!

      Reply
    12. Courtney

      October 08, 2018 at 11:15 pm

      5 stars
      This looks like a really beautiful and tasty risotto. Risotto is one of my favourite comfort dishes and I love zucchini - will be trying this!

      Reply
    13. Sandi

      October 08, 2018 at 8:41 pm

      5 stars
      Parma Ham would be a nice treat to add to a risotto. I can just image the flavors standing out and tasting amazing.

      Reply
    14. Tracy

      October 08, 2018 at 8:33 pm

      We have a billion (not quiet) courgettes picked from our allotment and I need to use them up. I’m so bored of courgette soup, so this is going on the meal plan for next week x

      Reply
    15. Holly

      October 08, 2018 at 8:31 pm

      I don’t know why I don’t make risotto more often. This looks incredible and a great way to use Parma Ham too.

      Reply
    16. Adriana Lopez Martin

      October 08, 2018 at 6:51 pm

      5 stars
      Love the parma ham always so tasty and adding personality to the risotto. Courgette or zucchinis are my favorite fall veggie I need a bowl of this now =)

      Reply
    17. Camilla Hawkins

      October 08, 2018 at 5:50 pm

      5 stars
      This sounds totally delicious, I don't make risotto nearly enough so must try this recipe!

      Reply
    18. Elaine Benoit

      October 08, 2018 at 5:11 pm

      5 stars
      I adore parma ham!! I love that you added it to your courgette risotto! I literally drooled when I saw your photos and I can not wait to make this!

      Reply
    19. Lauren Vavala @ DeliciousLittleBites

      October 08, 2018 at 4:47 pm

      5 stars
      This recipe sounds delicious and I love the way the ham looks like flowers! I can't believe how much time and work goes into the Parma Ham - I need to look for it!

      Reply
    20. Alice

      October 08, 2018 at 2:32 pm

      What a lovely looking risotto. We usually just have mushroom or asparagus, but this would make a nice change.

      Reply
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    Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

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