This Easy Zucchini Lemon Risotto takes about 30 minutes to make, and is sure to be a family favorite! It's rich, creamy, and made with nourishing ingredients like zucchini, lemon, full fat coconut milk, and cauliflower rice. Risotto can be served as a side dish, or on its own for a fabulous vegan option!
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🍴Ingredient Notes
- Shredded 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. (It might not be as creamy.)
- Lemon Juice - I love the flavor of lemon and fresh thyme together!
- Fresh Thyme - Sub with ½ teaspoon dried thyme.
🍴Step by Step Instructions
- Start by adding coconut milk to a large pan. Turn the heat on high for a few minutes with the cover on until it begins to boil.
- Next add in the basmati 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 5-10 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.
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.
- Do not pack the zucchini into the measuring cup! Gently drop it in until it reaches the top.
- If you're looking to add in more vegetables, feel free to stir in some extra zucchini or cauliflower rice at the end. (I do this most of the time!)
- Don't be afraid of salt! I usually under salt my recipes while they're cooking and add more after I taste test at the end.
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 dish has a good balance of vegetables and rice which makes it hearty enough to enjoy on its own. You can also serve it as a side dish! It pairs well with my Lemon Thyme Chicken Wings.
How to store leftovers
Store your leftovers in an airtight glass container. (Ello Glass Containers are my favorite!) They will last about 5-7 days in the refrigerator. To reheat, just pour the amount you want into a sauce pan, and turn the heat to medium/low. Stir until it's heated. You can also microwave it!
More side dish recipes!
- Healthy Butternut Squash Risotto (Dairy-Free)
- Easy Roasted Fall Vegetables
- Healthy Cilantro Rice (Vegan)
- Creamy Vegetable Risotto (Dairy-Free)
After you make this Easy Zucchini Lemon Risotto, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love it as much as I do!
Recipe
Easy Zucchini Lemon Risotto
Equipment
- Large Pan
- Box Grater
Ingredients
- 2 Cups Shredded 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 Teaspoon Salt Feel free to add more as needed!
- ¼ Teaspoon Black Pepper
Instructions
- Start by adding coconut milk to a large pan. Turn the heat on high for a few minutes with the cover on until it begins to boil.
- 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 5-10 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.
- Do not pack the zucchini into the measuring cup! Gently drop it in until it reaches the top.
- If you're looking to add in more vegetables, feel free to stir in some extra zucchini or cauliflower rice at the end. (I do this most of the time!)
- Don't be afraid of salt! I usually under salt my recipes while they're cooking and add more after I taste test at the end.
Frequently Asked Questions
How to store leftovers
Store your leftovers in an airtight glass container. (Ello Glass Containers are my favorite!) They will last about 5-7 days in the refrigerator. To reheat, just pour the amount you want into a sauce pan, and turn the heat to medium/low. Stir until it's heated. You can also microwave it!Nutrition
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