Lemon-Zucchini Risotto with Toasted Almonds Recipe

Name: Lemon-Zucchini Risotto with Toasted Almonds Recipe
Total time: 40 min
Yield: 4 servings
Ingredients: 5 cups (1.2 L) low-sodium vegetable broth; 1 tbsp. (15 ml) olive oil; 1 small yellow onion, about 5 oz. (140 g), finely chopped; 2 garlic cloves, minced; 1½ cups (300 g) Arborio rice; ½ cup (120 ml) dry white wine or additional vegetable broth; 2 medium zucchini, about 1 lb. (450 g), thinly sliced into ribbons or half-moons; 1 tbsp. (15 ml) fresh lemon juice; 1 tsp. lemon zest; ½ tsp. sea salt, plus more to taste; ¼ tsp. black pepper; 2 tbsp. (10 g) vegan parmesan-style crumbles or shreds, optional; ¼ cup (30 g) sliced almonds, toasted; Extra lemon zest; Lemon wedges; Fresh basil, parsley, or pea shoots; Extra black pepper; Extra vegan parmesan-style crumbles or shreds, optional

Culinary Collaborations
5 days ago
2 min read

Lemon-Zucchini Risotto with Toasted Almonds Plantsy Vegan Eats

Lemon-Zucchini Risotto with Toasted Almonds | Plantsy Vegan Recipes

This May risotto recipe keeps the flavors light with lemon, zucchini ribbons, and a small handful of toasted almonds for texture. It is creamy without being heavy, and it is a good way to bring early summer zucchini into a simple spring dinner.

Yield: 4 servings | Time: About 40 minutes

Ingredients

For the Risotto

5 cups (1.2 L) low-sodium vegetable broth
1 tbsp. (15 ml) olive oil
1 small yellow onion, about 5 oz. (140 g), finely chopped
2 garlic cloves, minced
1½ cups (300 g) Arborio rice
½ cup (120 ml) dry white wine or additional vegetable broth
2 medium zucchini, about 1 lb. (450 g), thinly sliced into ribbons or half-moons
1 tbsp. (15 ml) fresh lemon juice
1 tsp. lemon zest
½ tsp. sea salt, plus more to taste
¼ tsp. black pepper
2 tbsp. (10 g) vegan parmesan-style crumbles or shreds, optional

For Serving

¼ cup (30 g) sliced almonds, toasted
Extra lemon zest
Lemon wedges
Fresh basil, parsley, or pea shoots
Extra black pepper
Extra vegan parmesan-style crumbles or shreds, optional

Directions

Warm the vegetable broth in a medium saucepan over low heat. Keep it hot, but not boiling, while you make the risotto.
Warm the olive oil in a large skillet or wide saucepan over medium heat. Add the onion and cook for 5 to 6 minutes, stirring occasionally, until softened.
Add the garlic and cook for 30 seconds, just until fragrant.
Add the Arborio rice and stir for 1 to 2 minutes, until the grains are lightly coated and just starting to turn translucent around the edges.
Pour in the white wine or additional broth and stir until mostly absorbed.
Add the warm broth ½ cup (120 ml) at a time, stirring often and allowing each addition to mostly absorb before adding the next. Continue for 20 to 25 minutes, until the rice is tender and creamy.
Stir in the zucchini during the last 5 minutes of cooking so it softens but still holds its shape.
Stir in the lemon juice, lemon zest, sea salt, black pepper, and vegan parmesan-style crumbles or shreds, if using. Taste and adjust the sea salt and black pepper.
Spoon the risotto into shallow bowls.
Serve with toasted almonds, extra lemon zest, lemon wedges, fresh basil, parsley, or pea shoots, extra black pepper, and extra vegan parmesan-style crumbles or shreds, if desired.

Make It Yours

For May, keep the lemon risotto base and adjust the vegetables as spring produce changes.

Use asparagus tips, peas, spinach, Swiss chard, leeks, or spring onions in place of some of the zucchini.
For more texture, fold in roasted chickpeas or white beans before serving.
If you want a brighter finish, add extra lemon zest or a small handful of chopped fresh herbs at the end. For a nut-free version, skip the almonds and use toasted pumpkin seeds or crisp breadcrumbs instead.