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–+ servings
Overhead shot of risotto in cast iron skillet.

Creamy Zucchini Lemon Risotto Recipe

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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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 4
Calories 309 kcal

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!
** See full post for more information!

Nutrition

Serving: 1gCalories: 309kcalCarbohydrates: 29gProtein: 6gFat: 21gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 626mgPotassium: 677mgFiber: 3gSugar: 3gVitamin A: 209IUVitamin C: 60mgCalcium: 61mgIron: 4mg
Keywords dairy free zucchini risotto, summer risotto recipe, vegan zucchini risotto, zucchini lemon risotto recipe, zucchini risotto
Did you make this recipe?Tag @freshwaterpeaches on Instagram!