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+ servings

Zucchini Risotto with Miso Butter & Lemon

5 from 5 votes
Two bowls of zucchini risotto topped with lemon zest and chopped fresh parsley next to a lemon wedge.
This creamy 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.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Serving Size 5

Ingredients
 

  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons miso butter divided
  • ½ medium yellow or white onion diced
  • 3 medium zucchini grated
  • 1 ½ cups arborio rice don't rinse
  • 5 cups chicken or vegetable broth
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 pound cooked protein such as shrimp, chicken, beef, beans, or tofu optional
  • kosher salt to taste
  • freshly cracked black pepper to taste
  • fresh herbs such as chopped basil or parsley for 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.