Easy Zucchini Lemon Risotto

Fresh water peaches

Why I love this recipe!

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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– 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

Fresh water peaches 

Simple Ingredients

Easy to make on  the stovetop!

Is risotto  dairy-free?

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!

Easy Zucchini Lemon Risotto


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Hi, I'm Mariah!