Zucchini Risotto

A few months ago I published a recipe for a Vegan Risotto with mushrooms and peas, based on a recipe in one of my favorite cookbooks, “Run Fast. Cook Fast. Eat Slow.” I used that recipe as inspiration to create a dairy free Zucchini Risotto with dill, fresh rosemary, and vegan Parmesan. Salty, creamy, and so good! I love this low-fuss preparation because it doesn’t require me to continuously stir the rice while slowly adding broth.

Zucchini Risotto (Dairy Free)

This typically dairy-heavy rice dish is re-imagined with plant-based products; the result is a rich, salty, and cheesy(!) risotto, seasoned with dill and rosemary. We based this recipe on one from “Run Fast. Cook Fast. Eat Slow.” It's an easy preparation; unlike traditional risotto, you don't have stand over the stove and continuously stir while slowly adding broth. You can easily make this vegan by using vegetable broth instead of chicken stock.
Prep Time5 mins
Cook Time30 mins
Course: Main Course
Cuisine: Italian, Vegan
Keyword: dairy-free, gluten-free, rice, sugar-free, wheat-free, Whole Life Challenge, zucchini
Servings: 6
Calories: 405kcal
Author: planfulcook


  • 2 tbsp olive oil or butter/vegan butter
  • 3 cups chicken stock or vegetable, for vegan
  • 1/4 tsp Kosher salt
  • 2 cups Arborio rice
  • 4-5 green onions chopped
  • 1 large zucchini (or 2 medium) trimmed and finely diced
  • 2 tsp fresh thyme minced
  • 1/2 tsp dried dill
  • 2 tbsp lemon juice freshly squeezed
  • 1 cup vegan Parmesan
  • freshly ground black pepper to taste


  • Heat the oil in a large pot with a lid over medium-high heat. Add the green onion and kosher salt. Stir occasionally and cook until softened, about 5 minutes.
  • Add the broth and rice and bring to a boil. Reduce the heat to low and simmer covered for 15 minutes. Stir in the zucchini, fresh rosemary, and dill.
  • Remove the lid and simmer uncovered for another 15-20 minutes, stirring occasionally until nearly all of the excess liquid has evaporated. Leave just enough broth to keep the rice creamy.
  • Stir in the vegan Parmesan, lemon juice, and freshly ground black pepper. Serve and enjoy!


You can use brown rice if you prefer; whichever rice you use, follow the cooking instructions on the packaging.
For the vegan Parmesan, we went with our favorite from Follow Your Heart. If you can’t find it at your local grocer and want to purchase it in bulk (8, 4 oz containers), here’s a link.

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