Cod Risotto with Zucchini combines creamy, starchy rice with tender zucchini and Parmesan, topped with crispy pan-fried cod. It’s a light yet satisfying main course you can prepare quickly — a crowd-pleaser for weeknights or a simple dinner party.
What do you need to prepare Zucchini Risotto with Cod?
Below are the main components you’ll need for Cod Risotto with Zucchini. Exact quantities are listed in the recipe card at the end of the article.
What kind of rice do you use in a risotto?
Choose a high-starch short-grain rice to achieve the classic creamy texture. Arborio is widely available and works well. For an even better result, try Carnaroli or Vialone Nano, which have superior creaminess and structure.
Which wine is best for this recipe?
Use a dry white wine such as Chardonnay or Pinot Grigio. The wine adds acidity and depth; the alcohol cooks off while simmering.
Can this risotto be made without wine?
Yes. If you prefer not to use wine, substitute the same amount with extra stock. The dish will still be flavorful thanks to the stock and zucchini.
Should the stock be added to the rice hot?
Using warm stock speeds up the cooking because it doesn’t cool the rice with each addition, but cold stock also works. Both methods produce a good risotto; hot stock simply shortens the cooking time.
How do you easily prepare Cod Risotto with Zucchini
This dish comes together in about 30 minutes. The method is straightforward: build a sautéed vegetable base, toast the rice briefly, deglaze with wine, and simmer with stock until creamy. Finish the risotto with butter and Parmesan for a rich, silky texture. While the rice cooks, coat the cod lightly in flour and pan-fry until golden and crisp. Serve the fillets atop the risotto and garnish as desired.
Key tips:
- Fry the rice: Toasting the rice briefly in butter adds a pleasant, nutty flavor.
- To stir or not to stir? Traditional risotto requires frequent stirring to release starch, but using a wide pan reduces the need to stir constantly because the liquid spreads and evaporates more evenly. Stir occasionally as you add stock.
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📖 Recipe
RECIPE CARD
Equipment
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1 frying pan
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1 chef’s knife
Recipe Help
Use cooking mode to keep the screen awake and step-by-step mode to follow the recipe hands-free. You can also adjust servings as needed.
Ingredients
Risotto with Zucchini
- 2 tablespoons butter
- 1 onion, chopped
- 3½ cups zucchini, rice or cubed
- 1½ cups Arborio rice
- ½ cup white wine, dry
- 4½ cups vegetable stock
- ⅔ cups Parmesan cheese, grated
- 2 tablespoons butter
Baked Cod
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 2 tablespoons butter
- 4 tablespoons flour
- 2 pounds cod fillet
- ½ lemon, finely grated zest
Garnish (optional)
- Parsley, finely cut
- Extra grated Parmesan
Instructions
Risotto with Zucchini
- Melt 2 tablespoons of butter in a wide pan over medium heat.
- Add the chopped onion and cook for about 1 minute until soft.
- Add the zucchini rice or finely diced zucchini and sauté for 2 minutes.
- Stir in the Arborio rice and fry for 2 minutes, stirring once to coat the grains.
- Pour in the white wine and stir until it has mostly evaporated.
- Add the vegetable stock ladle by ladle, allowing each addition to be absorbed before adding more. Stir well after each addition. Continue for about 15 minutes, until the rice is cooked but still has a slight bite.
- Turn off the heat and let the risotto rest for 2 minutes.
- Stir in 2 tablespoons butter and the grated Parmesan until the risotto is glossy and creamy. Season with salt and pepper to taste.
Baked Cod
- While the risotto cooks, prepare the cod. Season the fillets with salt and pepper.
- Spread the flour on a plate and lightly dust the cod on both sides.
- Melt 2 tablespoons butter in a frying pan and fry the cod for about 4 minutes per side, until golden and cooked through.
- Sprinkle grated lemon zest over the fish before serving.
Garnish
- Optional: finish with finely chopped parsley and extra grated Parmesan.
Notes
Use homemade or store-bought vegetable stock. Warm stock shortens cooking time, but cold stock is fine too.
2. Rice choice
Arborio is a great choice; Carnaroli or Vialone Nano give an even better texture if available.
3. Zucchini rice
Zucchini rice means small diced green or yellow zucchini. If unavailable, finely dice about 400 g (3½ cups) of zucchini.
4. Wine
A dry white wine like Chardonnay or Pinot Grigio works well. To omit wine, use an extra ½ cup (100 ml) stock instead.
5. Stirring tip
A wide pan reduces the need for constant stirring because the liquid spreads and evaporates more evenly. Stir primarily when adding stock.
6. Storage
Risotto is best eaten immediately. The cod can be stored separately: refrigerated for up to 2 days in a covered container or frozen for up to 3 months; reheat gently in a pan with butter.
7. Nutritional value
Nutrition information shown in the recipe card is per serving, based on four servings.
Nutrition
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