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Zucchini & Lemon Risotto

Zucchini & Lemon Risotto

Prep: 5 min
Cook: 35 min
Total: 40 min
Servings: 4

This summer risotto recipe is perfect for warm nights. Refreshing lemon highlights this risotto using zucchini, leeks, corn, cheese, and white wine, topped with basil.

Author COOP UK
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: Creamy Zucchini Risotto (4 Servings)
Needed Kitchenware: Large deep frying pan, mixing bowl
  • 2 tbsp olive oil
  • 1 leek, chopped
  • 3 garlic cloves, crushed
  • 2 zucchini, sliced
  • 1 can of sweet corn, drained and rinsed
  • 200 g or 1 cup risotto rice
  • 200 ml dry white wine
  • zest of 1 lemon
  • juice of 1 lemon
  • 850 ml (a little more than 3½ cups) vegetable stock, with 2 reduced-salt stock cubes used in it
  • 40 g or ⅓ cup vegan parmesan cheese
  • Handful of basil leaves, torn
  • Freshly ground black pepper, to taste
Recipe Directions


  • Put the olive oil in a deep frying pan over a medium heat.
  • Cook the leek and garlic for 2-3 minutes, until starting to soften. Add the zucchini and corn, cook for 4-5 minutes, until golden. Place into a bowl and set aside.
  • Add the rice to the pan and cook for 2 mins, stirring constantly. Pour in the wine and scrape any bits off the bottom of the pan. Add the lemon zest and juice, along with a quarter of the vegetable stock. Cook until the stock has almost been fully absorbed, then add another quarter of the stock. Repeat the process until all the stock has been added.
  • Season with black pepper, then add the vegetables back to the pan. Reduce the heat to low and cook for 5-8 minutes more or until the rice is tender.
  • Add the cheese and stir until melted. Divide the risotto among four bowls, serve sprinkled with the basil leaves, and seasoned with black pepper.
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Recipe nutrition

Nutritional Information

Yield: Creamy Zucchini Risotto
Servings: 4
Information per serving:
Energy: 383.2 kcal
Carbohydrate: 59.6 g
Protein: 6.8 g
Fiber: 3.1 g
Sugar: 7.9 g
Fat: 10.4 g
Monounsaturated Fat: 5.2 g
Polyunsatured Fat: 1.1 g
Omega-3: 0.1 g
Omega-6: 0.8 g
Saturated Fat: 2.8 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 21.9 mg 5% DV
Folate: 56.8 µg 14% DV
A: 162.7 IU 23% DV
B1: 0.1 mg 8% DV
B2: 0.2 mg 14% DV
B3: 1.1 mg 8% DV
B5: 0.4 mg 8% DV
B6: 0.3 mg 22% DV
B12: 0.3 mg 10% DV
C: 26.9 mg 36% DV
D: 0 IU 0% DV
E: 1.3 mg 9% DV
K: 22.6 µg 25% DV
Calcium: 38 mg 4% DV
Copper: 0.1 mg 12% DV
Iron: 1 mg 6% DV
Magnesium: 35.7 mg 11% DV
Manganese: 0.4 mg 20% DV
Phosphorus: 82.9 mg 12% DV
Potassium: 407.8 mg 9% DV
Selenium: 1.3 µg 2% DV
Sodium: 777.1 mg 52% DV
Zinc: 0.6 mg 7% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Where possible, we use non-fortified ingredients to calculate the nutrition. We do not include optional ingredients. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

creamy summery zucchini and lemon risotto

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