Description
This creamy vegan zucchini risotto is a nourishing, flavorful dish featuring grated zucchini, aromatic shallots and garlic, fresh herbs, and creamy Arborio rice cooked slowly with vegetable broth. Enhanced with optional vegan parmesan and miso paste, it is a comforting, dairy-free take on traditional risotto, perfect for a wholesome lunch or dinner.
Ingredients
Scale
Vegetables and Herbs
- 1 large shallot, minced
- 3 cloves of garlic, minced
- 3 medium zucchini (about 8 cups grated, or less is fine)
- 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
Grains and Broth
- 1 cup Arborio rice (or use Vialone Nano or Carnaroli)
- 4–5 cups low sodium vegetable broth or salted water
Flavor Enhancers
- ⅓ cup vegan parmesan cheese (grated), optional
- 1 tablespoon white or yellow miso paste mixed with two tablespoons water OR salt to taste
- Juice and zest of 1 small to medium sized lemon (to taste)
- Salt and pepper to taste, if needed
Instructions
- Prepare Equipment: Use a wide, heavy-bottomed pot, preferably nonstick if cooking oil-free, to ensure even cooking of the zucchini risotto.
- Cook Shallots: Heat the pot over medium heat. Add the minced shallots and cook for 2 minutes, stirring frequently. If cooking without oil and the shallots stick, add a splash of broth or water to prevent sticking.
- Sauté Garlic: Add minced garlic to the pot and sauté for 30 seconds, stirring to release its aroma.
- Cook Zucchini and Herbs: Add grated zucchini along with dried thyme and rosemary. Sauté for 6-8 minutes, stirring occasionally about once per minute, until zucchini releases moisture and softens.
- Heat Broth: In a separate medium deep 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 zucchini to the side of the pot and add the Arborio rice to the empty space. Toast the rice for 2 minutes, stirring frequently while keeping rice mostly separate from zucchini. Then stir rice and zucchini together.
- Add Broth Gradually: Add broth in small increments (about ⅓ to ½ cup at a time). Let each ladleful absorb completely before adding the next. Continue this process for 20-25 minutes until rice is tender but still slightly al dente to your preference.
- Add Spinach: Once rice is cooked, stir in chopped baby spinach and cook for about 1 minute until wilted.
- Finish and Season: Turn off heat and stir in grated vegan parmesan (if using), thinned miso paste, and lemon zest and juice. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Dish up the creamy zucchini risotto and optionally sprinkle more vegan parmesan on top. Enjoy immediately for best texture and flavor.
- Store Leftovers: Refrigerate leftovers in an airtight container for 3-5 days or freeze for up to 3 months. When reheating, add a tablespoon or two of broth, water, or vegan butter for moisture.
Notes
- You can use fresh thyme instead of dried; adjust quantities accordingly.
- Low sodium broth is recommended to control salt levels, adjust salt to taste.
- The recipe is oil-free, but you may add oil or vegan butter if preferred at the start of cooking.
- Using a nonstick pot is crucial when cooking without oil to prevent sticking.
- Miso paste is mixed with water before adding to ensure even incorporation and avoid clumps.
- Arborio rice is preferred, but Vialone Nano or Carnaroli are great alternatives for authentic risotto texture.
- Freezing the risotto is possible; add moisture when reheating to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: zucchini risotto, vegan risotto, dairy-free risotto, creamy risotto, Arborio rice recipe, vegan parmesan, plant-based Italian
