Thermomix Zucchini and lemon risotto

Thermomix recipe 100% made in Italy for Zucchini and lemon risotto
Risotto con zucchine al profumo di limone Bimby
Risotto con zucchine al profumo di limone Bimby

Today a new super easy recipe but one that will amaze me with its goodness: a risotto with zucchini flavored with lemon.

I have the habit of writing down recipes even those that I find around or that I suggest to friends and acquaintances. If I’m at home I prefer to do it writing on Moleskine, but if I’m out and running I use the notes on the phone. I must have gotten into the habit from my maternal grandmother, who wrote everything down in her recipe book. Who like me has this habit?

I’ll start by telling you that in this recipe you need natural, untreated lemons, because only the zest is used, but if you don’t particularly like the scent of lemon you can safely omit it it from the preparation.

For a personal matter, I always use light zucchini, but you can use the ones you prefer, even the yellow ones.
Zucchini and lemon risotto is a very quick dish to prepare that will help you especially on those evenings when you arrive and you don’t know what to prepare. Nea’s word.:)

If you are looking for other recipes with zucchini, I suggest these:

Zucchini pesto

Pasta with zucchini cream

Zucchini soup

I am a lover of risottos and let’s admit it once and for all that the thermomix of good risottos makes them huh?
I wish you a peaceful weekend and I’ll leave you with the recipe for Thermomix zucchini and lemon risotto.

I leave you with the recipe for the Thermomix zucchini and lemon risotto.

See you for the next recipe!


Thermomix Zucchini and lemon risotto

Course Main Course
Cuisine Italian
Total Time 30 minutes
Servings 4


  • 300 gr carnaroli rice
  • 1 onion
  • 3 zucchini
  • 1/2 natural lemon (only the peel)
  • 20 gr extra virgin olive oil
  • 700 ml vegetable broth (or water + thermomix vegetable bouillon)
  • butter enough*


  1. Put the onion in the bowl, chop: 5 sec. speed 7.

  2. Gather on the bottom with the spatula, add the oil, fry: 2 min. 100° speed. Soft.

  3. Add the rice, toast: 30 sec. 100° Reverse speed. Soft.

  4. Add the broth, cook: 14 min. 100° Reverse speed. Soft.

  5. In the meantime, wash and clean the zucchini, cut them into fine julienne strips.

  6. Add them to the rice 5 minutes before the end of cooking, together with the grated lemon peel.

  7. Check the salt and cook the rice and if necessary extend the cooking for a few minutes.

  8. Let it rest for a few minutes in the unplugged bowl.

  9. Then add a knob of butter and stir with the help of a spatula. Dish and serve… Buon appetito!

Recipe Notes

*For those who are intolerant to dairy products, it is possible to replace butter and Parmesan with lactose-free one. For vegans, on the other hand, it is possible to replace butter with soy butter or oil.

If you don’t like lemon, you can not use the lemon peel during preparation.

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