Description
Creamy Zucchini Risotto is a flavorful, vegan dish that combines tender Arborio rice with fresh grated zucchini, aromatic herbs, and a touch of lemon for brightness. This easy-to-make risotto is oil-free and uses vegetable broth and vegan parmesan to achieve a luscious, creamy texture perfect as an entrée or side dish.
Ingredients
Vegetables & Herbs
- 1 large shallot, minced
- 3 cloves of garlic, minced
- 3 medium zucchini (about 8 cups grated)
- 1 ½ teaspoons dried thyme (or 1 ½ tablespoons fresh thyme leaves)
- ¼ teaspoon dried ground rosemary
- 1 cup finely chopped baby spinach (about 2 cups before chopping), optional
Main Ingredients
- 1 cup Arborio rice (or Vialone Nano or Carnaroli)
- 4-5 cups low sodium vegetable broth or salted water
- ⅓ cup vegan parmesan cheese (grated), optional
- 1 tablespoon white or yellow miso paste mixed with 2 tablespoons water OR salt to taste
- Juice and zest of 1 small to medium sized lemon (to taste)
Seasonings
- Salt and pepper to taste, if needed
Instructions
- Prepare shallots: Heat a wide, heavy-bottomed risotto pot over medium heat. Add the minced shallots and cook for 2 minutes, stirring frequently. If cooking oil-free and shallots start to stick, splash some broth or water and spread it around to prevent sticking.
- Sauté garlic: Add the minced garlic to the pot and sauté for 30 seconds until fragrant.
- Cook zucchini and herbs: Stir in the grated zucchini along with dried thyme and ground rosemary. Sauté for 6-8 minutes, stirring occasionally about once per minute, allowing the zucchini to soften and release moisture.
- Heat broth: In a separate pot, warm the vegetable broth over medium-low heat, keeping it covered to minimize evaporation. Alternatively, heat broth in a microwave-safe cup as needed.
- Toast rice: Push the zucchini mixture to one side of the pot. Add the Arborio rice to the empty side and toast for 2 minutes, stirring frequently and keeping it somewhat separate from the zucchini. Then stir together the rice and zucchini.
- Add broth slowly: Gradually add ⅓ to ½ cup ladlefuls of warm broth one at a time, allowing the rice to absorb the liquid before adding more. Continue this process, stirring often, for 20-25 minutes until the rice is tender but still retains a slight chewiness.
- Wilt spinach: When the rice reaches desired doneness, stir in the chopped spinach and cook for about 1 minute until wilted.
- Finish risotto: Turn off the heat and stir in the grated vegan parmesan (if using), the miso paste thinned with water, and the lemon zest and juice. Taste and season with salt and pepper as needed, adjusting to your preferences.
- Serve: Serve immediately, optionally garnished with additional vegan parmesan cheese.
- Storage: Refrigerate leftovers in an airtight container for 3-5 days or freeze for up to 3 months. When reheating, add a splash of broth, water, or vegan butter for creaminess.
Notes
- Use a good quality wide, heavy-bottomed pot for even cooking and to prevent sticking.
- This recipe is oil-free; if preferred, add oil or vegan butter at the start.
- You can use Vialone Nano or Carnaroli rice instead of Arborio for traditional risotto texture.
- Vegetable broth can be low sodium or salted water as desired, but warming the broth before adding ensures consistent cooking.
- Mix miso paste with water before adding to avoid clumping and ensure even distribution of flavor.
- Flavor can be adjusted with salt and pepper after cooking to suit individual tastes.
- The optional spinach adds color and nutrition but can be omitted.
- Store leftover risotto properly and add liquid when reheating to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
