Thiscreamy zucchini risotto recipe has grated zucchini cooked in creamy risotto with miso butter and broth. It's fresh, savory, full of umami notes, and is both dairy-free and gluten-free.
1poundcooked protein such as shrimp, chicken, beef, beans, or tofuoptional
kosher saltto taste
freshly cracked black pepperto taste
fresh herbs such as chopped basil or parsleyfor garnish
Instructions
Warm the broth in a medium saucepan over medium-low heat.
Heat a large skillet over medium heat with olive oil and 1 tablespoon of the miso butter. Cook the diced onion for a few minutes until translucent, then add in the grated zucchini and cook for about 7-10 minutes, until soft and tender, stirring occasionally.
Add the rice to the cooked onion and zucchini, then let it toast lightly to develop flavor for about a minute.
Add 1 cup of warm broth to the skillet. Stir frequently (about every 30 seconds) until the rice has absorbed all the liquid in the pan before adding another cup of broth. Repeat this process until you’ve used up all the broth and the rice is al dente.
Remove the pan from the heat, and stir in the last tablespoon of miso butter, lemon zest, and lemon juice along with a cooked protein if using. Season to taste with kosher salt and freshly cracked black pepper. Top with chopped fresh herbs if desired.
Notes
See the blog post for storage and helpful tips.
Make It Your Way: Substitutions & Variations
No miso? - dairy-free butter (or unsalted butter if not dairy-free) will also work.Add-ins - dry white wine, sweet corn, yellow squash, red pepper, vegan parmesan cheese, etc.