Creamy Zucchini Risotto

Name: Creamy Zucchini Risotto
Total time: 40 min
Ingredients: 1 large shallot, minced; 3 cloves of garlic, minced; 3 medium zucchini (about 8 cups grated, or less is fine) (see note 1); 1 ½ teaspoons dried thyme (or 1 ½ tablespoons fresh thyme leaves); ¼ teaspoon dried ground rosemary (see note 2); 1 cup Arborio rice (or use Vialone Nano or Carnaroli); 4-5 cups low sodium vegetable broth or salted water (see note 3); 1 cup finely chopped baby spinach (about 2 cups before chopping), optional; ⅓ cup vegan parmesan cheese (grated), optional (see note 4); 1 tablespoon white or yellow miso paste mixed with two tablespoons water OR salt to taste (see note 5); Juice and zest of 1 small to medium sized lemon (to taste); Salt and pepper to taste, if needed

zardyplants.com

Creamy Zucchini Risotto is super flavorful and easy to make. This easy entrée or side is loaded with fresh vegetables and beautiful flavor.

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Ingredients

1 large shallot, minced
3 cloves of garlic, minced
3 medium zucchini (about 8 cups grated, or less is fine) (see note 1)
1 ½ teaspoons dried thyme (or 1 ½ tablespoons fresh thyme leaves)
¼ teaspoon dried ground rosemary (see note 2)
1 cup Arborio rice (or use Vialone Nano or Carnaroli)
4-5 cups low sodium vegetable broth or salted water (see note 3)
1 cup finely chopped baby spinach (about 2 cups before chopping), optional
⅓ cup vegan parmesan cheese (grated), optional (see note 4)
1 tablespoon white or yellow miso paste mixed with two tablespoons water OR salt to taste (see note 5)
Juice and zest of 1 small to medium sized lemon (to taste)
Salt and pepper to taste, if needed