Ingredients

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 Arborio rice

4-5 cups low sodium vegetable broth or salted water

1 cup finely chopped baby spinach (about 2 cups before chopping), optional

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

Salt and pepper to taste, if needed

Instructions

Step 1: Heat a wide, heavy-bottomed pot over medium heat. Add the minced shallots and cook for 2 minutes, stirring frequently. If cooking without oil, add a splash of broth or water if the shallots begin to stick, spreading the liquid to prevent sticking.

Step 2: Add the minced garlic and sauté for 30 seconds more.

Step 3: Add the grated zucchini, dried thyme, and ground rosemary. Sauté for 6-8 minutes, stirring occasionally about once a minute.

Step 4: In a separate pot, heat the vegetable broth over medium-low heat, keeping it covered to prevent evaporation.

Step 5: Push the zucchini to the side of the pot and add the Arborio rice to the empty space. Toast the rice for 2 minutes, stirring frequently and keeping it somewhat separate from the zucchini. Then stir everything together.

Step 6: Add heated broth slowly, about ⅓ to ½ cup at a time, allowing each addition to absorb before adding the next. Continue this process for 20-25 minutes until the rice is soft but still slightly al dente.

Step 7: Once the rice is cooked to your liking, stir in the chopped spinach until wilted, about 1 minute.

Step 8: Turn off the heat. Stir in the grated vegan parmesan cheese (if using), the miso paste diluted in water, and the lemon zest and juice. Taste and add salt and pepper as needed.

Step 9: Serve warm, optionally topped with additional vegan parmesan cheese for extra flavor.

Tips & Variations

Use a nonstick pot if cooking without oil to prevent sticking.

If you prefer, add a splash of olive oil or vegan butter when cooking the shallots and garlic for richer flavor.

Fresh herbs can be substituted for dried; just increase the quantity accordingly.

To deepen the flavor, try adding a splash of white wine before toasting the rice.

Feel free to omit spinach or substitute with kale or swiss chard.

FAQs

Can I use regular parmesan cheese instead of vegan parmesan?

Yes, regular parmesan can be used if you are not avoiding dairy. It will add a richer, creamier flavor to the risotto.

How do I know when the risotto is done?

The rice should be tender but still have a slight chew to it, not mushy. It typically takes about 20-25 minutes of gradual broth absorption. Taste frequently to check for desired texture.