Instructions
1-NOTE ABOUT EQUIPMENT: NOTE ABOUT EQUIPMENT: For risotto, I recommend using a wide heavy bottomed pot to ensure your zucchini risotto cooks evenly. I like to cook with my All Clad Nonstick pot but any good quality pot you feel comfortable with will work. If cooking oil-free, it is imperative to use a nonstick pot.
2-NOTE ABOUT OIL: NOTE ABOUT OIL: This recipe does not use any oil or vegan butter to cook with. If you have a stainless steel pot or if you just prefer to cook with oil or vegan butter, please add that to the pan before adding anything else.
3-Heat your risotto pot over medium heat: Heat your risotto pot over medium heat. Add the 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. Use your cooking utensil to spread the liquid around a little so nothing sticks.
4-Now add the garlic and sauté for: Now add the garlic and sauté for 30 seconds more.
5-Add the grated zucchini and herbs: Add the grated zucchini and herbs. Sauté for 6-8 minutes, stirring occasionally (about once a minute).
6-Heat broth: Heat broth: In a different pot (medium sized and deep is good), heat the broth over medium low heat. I recommend keeping it covered to keep it from evaporating too much. Let simmer covered while you cook the zucchini risotto. If you don’t want to deal with two pans, you can place the broth in a large microwave safe cup and heat it every time you need to add the broth to the pan, but I think this method is actually more work.
7-Toast rice: Toast rice: Use your cooking utensil to move the zucchini to the side of the pan. Add the rice to the empty space and let it toast for 2 minutes, stirring very frequently but keeping the rice separate from the zucchini (as much as you can, don’t worry if it’s not perfect). Then stir the whole pot bringing the rice and zucchini together.
8-Add broth slowly, a bit at a: Add broth slowly, a bit at a time: Add ⅓ – ½ cup of the broth (about a ladleful) just 1 ladleful at a time, then let that broth absorb, and add another ladleful. Repeat this process for about 20-25 minutes until the rice is softer, but still somewhat al dente-or a little chewy (in a pleasant way. If it is unpleasant, cook a bit longer). Babysitting the pot is key to a super creamy and delicious vegan zucchini risotto.
9-Add spinach: Add spinach: When the rice is fully cooked to your liking, stir in the spinach until wilted (about 1 minute).
10-Add remaining ingredients: Add remaining ingredients: Turn off the heat and add the grated vegan parmesan cheese (if using), the thinned miso paste (it’s important to mix the miso with water to make sure it dissolves into the risotto evenly), and the lemon zest and juice. Taste it. Does it need salt and pepper? Add some and taste again. I can’t account for palate differences. Even my husband and I have different levels of salt tolerance.
11-Serve and enjoy: Serve and enjoy! You can sprinkle on a little vegan parmesan cheese (we love Violife vegan parmesan block) if you’d like, but I kind of love the super delicious flavors of this creamy vegan zucchini risotto.
12-Store: Store: Refrigerate leftovers up to 3-5 days in an airtight container or freeze for up to 3 months in a freezer safe container. I think rice freezes well-I like to add a tablespoon or two of broth or water (or vegan butter) to my rice when reheating.