This rich and creamy Zucchini Lemon Risotto takes about 30 minutes to make and is completely dairy free! For this recipe you'll need only a few nourishing ingredients like fresh grated zucchini, lemon, coconut milk, and rice.
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Why You'll Love This Recipe
Risotto is one of those recipes that sounds like it would be complicated to make, but I promise even a beginner cook can make this creamy zucchini risotto! This dish is made right on the stovetop in a large skillet with only a few simple ingredients.
Typically, risotto recipes contain a couple tablespoons of butter and some type of broth or chicken stock, but I used full fat coconut milk to achieve it's delicious, creamy texture. (Which makes it Vegan and dairy-free!)
The basmati rice and cauliflower rice simmer in the coconut milk with fresh thyme which gives this dish so much flavor!
And best of all, you can serve this zucchini risotto recipe with a variety of meals! It's a great summer side dish for my Lemon Herb Chicken Wings or my Lemon Chicken Sheet Pan Meal.
🍴Ingredient Notes
- Fresh Zucchini - Use a box grater to shred the zucchini. You do not need to squeeze out any water! Just gently drop it into the measuring cup until it reaches the top.
- Uncooked Basmati Rice - I have not tested this recipe with any other rice.
- Frozen Cauliflower Rice - This is my secret to adding extra vegetables without anyone noticing! The cauliflower rice blends right into the creamy risotto.
- Full Fat Coconut Milk - This is one of my favorite dairy-free cream options! I have not tested with regular coconut milk, but I'm sure it would work.
- Lemon Juice - Feel free to add extra lemon juice or even some lemon zest to give it more of a citrus kick!
- Fresh Thyme - Fresh thyme works best, but you can sub with ½ teaspoon dried thyme.
- Salt & Black Pepper - Feel free to add more than what the recipe calls for!
Recipe Variations
Vegetables
If you're looking to add in extra vegetables, stir in an extra cup or two of shredded zucchini or yellow squash! You can also add in chopped mushrooms to make a simple zucchini mushroom risotto.
Herbs
To switch up the flavor, add in fresh rosemary in addition to the thyme. You can also swap the thyme for fresh basil!
Cheese
This recipe is naturally dairy-free, but a sprinkle of parmesan cheese would be an excellent addition! (Try nutritional yeast for a vegan option.)
🍴Step by Step Instructions
Step 1: Simmer Coconut Milk
Start by adding coconut milk to a large sauté pan. Cook on a medium heat for a few minutes with the cover on until it begins to simmer.
Step 2: Add in Seasoning & Rice
Next add in the basmati rice, cauliflower rice, lemon juice, fresh thyme, salt and pepper. Stir together, turn the heat to medium low, and place the cover back on. Let the mixture simmer until it begins to thicken up. (Stir occasionally.)
Step 3: Add in Grated Zucchini
After about 10 minutes, add in the shredded zucchini. Stir well and place the cover back on for another 10 minutes. (Stir again about halfway through.)
Step 4: Remove Cover & Serve
Once the zucchini is blended into the rice mixture, stir well and serve hot! It should be pretty thick.
Expert Tips
- I've noticed that coconut milk boils very quickly! Especially in a large pan, so make sure you keep an eye on it.
- Use the larger side of the box grater to shred the zucchini.
- Too watery? Remove the cover and let the risotto gently simmer on low heat until some of the water evaporates.
- For best results, stir this dish occasionally to prevent it from sticking.
- Garnish with a drizzle of extra-virgin olive oil, lemon zest, and a pinch of salt.
Frequently Asked Questions
Traditional risotto recipes are usually made with rice, broth, cheese, and milk. For my recipe I used full fat coconut milk to keep it dairy-free. Because I used so many vegetables that release water as they cook, I didn't need to add any broth!
Yes of course! This zucchini risotto recipe has a good balance of vegetables and rice which makes it hearty enough to enjoy as a vegetarian style main dish.
How to store leftovers
Store your leftovers in an airtight container. It will last about 4 days in the refrigerator.
To reheat, just pour the amount you want into a saucepan, and cook on a medium-low heat. Stir until it's heated. You can also microwave it!
More vegetarian recipes!
After you make this Zucchini Lemon Risotto, make sure to leave a comment & rate the recipe!
Recipe Card
Creamy Zucchini Lemon Risotto Recipe
Equipment
- Large Skillet
- Box Grater
Ingredients
- 2 Cups Grated Zucchini
- ½ Cup Uncooked Basmati Rice
- 12 Ounces Frozen Cauliflower Rice
- 13.5 Ounces Full Fat Coconut Milk
- 3 Tablespoons Lemon Juice
- 1-2 Tablespoons Fresh Thyme Sub with ½ teaspoon dried thyme.
- 1+¼ Teaspoons Salt Feel free to add more as needed!
- ¼ Teaspoon Black Pepper
Instructions
- Start by adding coconut milk to a large sauté pan. Cook on a medium heat for a few minutes with the cover on until it begins to simmer.
- Next add in the jasmine rice, cauliflower rice, lemon juice, thyme, salt and pepper. Stir together, turn the heat to medium low, and place the cover back on. Let the mixture simmer until it begins to thicken up. (Stir occasionally.)
- After about 10 minutes, add in the shredded zucchini. Stir well and place the cover back on for another 10 minutes. (Stir again about halfway through.)
- Once the zucchini is blended into the rice mixture, stir well and serve hot! (It should be pretty thick!)
Notes
Helpful Tips
- I've noticed that coconut milk boils very quickly! Especially in a large pan, so make sure you keep an eye on it.
- Use the larger side of the box grater to shred the zucchini.
- Too watery? Remove the cover and let the risotto gently simmer on low heat until some of the water evaporates.
- Garnish with a drizzle of extra-virgin olive oil, lemon zest, and a pinch of salt.
How To Store Leftovers
Store your leftovers in an airtight container. It will last about 4 days in the refrigerator. To reheat, just pour the amount you want into a saucepan, and cook on a medium-low heat. Stir until it's heated. You can also microwave it!Nutrition
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