Follow us


Zucchini and saffron risotto: a light recipe

Zucchini and saffron risotto

The recipe for zucchini and saffron risotto is really simple, fast and perfect for all occasions. Here’s how we prepare it.

There is nothing better than a risotto to give vent to your imagination . In a few steps and without trying long and complex preparations, this category of recipes gives great satisfaction and the zucchini and saffron risotto is certainly no less.

Perfect for both family dinners and more formal dinners , the yellow risotto with courgettes is prepared in the same way as a classic saffron risotto except for the addition of courgettes that give the dish a pleasant sweet note . We combine them cut into chunks and let them cook together with the rice, so as to further speed up the recipe. Here are all the steps to prepare it!

Zucchini and saffron risotto
Zucchini and saffron risotto

How to prepare the recipe for zucchini and saffron risotto

  1. To make the zucchini and saffron rice first finely chop the shallot and brown it in a pan thick-bottomed with two tablespoons of extra virgin olive oil and a pinch of salt.
  2. As soon as it is transparent, add the rice and toast it for 2 minutes until it is translucent.
  3. In the meantime, wash the courgettes , remove the ends and cut them lengthwise into four first and then into slices.
  4. Add them to the rice, stir and let it brown for another minute.
  5. At this point, start the actual cooking by pouring as much boiling broth as needed to cover the rice flush.
  6. Bring it to cooking (it will take from 15 to 20 minutes depending on the variety), adding the broth a little at a time, always hot, just to cover the level of the rice.
  7. About 5 minutes before the end of cooking, take a ladle of broth and melt the saffron inside before adding it to the pot.
  8. Taste and season with salt and pepper to taste.
  9. When cooked, turn off and remove from the heat, then stir in the grated Parmesan cheese and serve.

As with all risottos, this too should be enjoyed freshly made, hot, steaming and creamy.

If you liked the idea, we suggest you also try the simplest zucchini risotto : it’s really amazing! Or, let’s review the basics of Milanese cuisine with saffron risotto .


The zucchini and saffron risotto should be eaten as soon as it is done, however, if you have any leftovers, you can keep it in the refrigerator for 2-3 days and then reheat it in a pan or in the microwave.


Read also

Recipes3 hours ago

Mushroom burger: the recipe for the tasty vegan burger!

The mushroom burger is an easy to prepare and very tasty veg dish, ideal as an alternative to meat. If...

Recipes6 hours ago

It’s easy to say gnocchi, but how many are there?

There are many recipes of gnocchi, one better than the other. Here are our proposals from the great classics to...

Recipes8 hours ago

How to make gnocchi alla romana: the original recipe of semolina au gratin in the oven

How to make soft and crunchy gnocchi alla romana: quick and worry-free preparation with a few simple ingredients. There are...

Recipes10 hours ago

What a caramel scent the biscoff cake!

Biscoff cake is an easy cake with a refined look. Try it to discover the caramelized flavor given by the...

Health10 hours ago

Propolis for children: how much and how to give it so as not to make mistakes

Propolis for children is a harmless and especially useful remedy during the autumn season. Let’s find out how much and...

Recipes12 hours ago

Impossible to resist the Oreo and Nutella cheesecake

Perfect for all occasions, Oreo and Nutella cheesecake is something unimaginable. Let’s find out the recipe to prepare it together....

Recipes1 day ago

How to preserve the aroma of basil all year round?

Basil powder is made in 3 ways: in the sun, in the oven or with the microwave. In all cases...

Recipes1 day ago

Persimmon jam with the Thermomix: the quick recipe for autumn!

Good with bread, to fill sweets and biscuits and quick to make thanks to the food processor: persimmon jam with...