Treat yourself to a warm bowl of comforting flavors with this zucchini and mushroom risotto. Arborio, carnaroli or vialone rice is gently simmered and stirred with a savory broth until it reaches a creamy, velvety consistency. Earthy zucchini and mushrooms join leeks, garlic, turmeric and sage, creating a deliciously layered dish that’s nuanced and elegant.
Zucchini & Mushroom Risotto
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Ingredients
- 1-1/2 cups organic arborio rice carnaroli rice or vialone rice, sorted and rinsed
- 2 Tbsp. ghee or vegan butter
- 4 cups organic vegetable broth store-bought or homemade, at room temperature
- 1 cup lukewarm water
- 1/2 cup white wine optional
- 2 tsp. turmeric root minced, or turmeric powder
- 1/2 cup leek chopped
- 2 garlic cloves minced
- 1-2 tsp. dried thyme
- 2-3 fresh sage leaves
- 1 medium zucchini finely grated (should come to 2 cups)
- 1 cup shitake mushrooms sliced
- 1 tsp. umami blend spice
- Salt to taste
- Pepper to taste
- 1 tsp. truffle oil or truffle powder
- Lemon juice
- Lemon zest
- Chives
- Nutritional yeast or Parmesan cheese, for serving
Instructions
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In large skillet over medium heat, melt butter of choice and sauté leeks, turmeric and garlic for about 5 minutes or until soft and fragrant. Add in grated zucchini and shitake pieces, and cook down 5-10 minutes, until tender and soft.
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Add rice and stir frequently 2-3 minutes until slightly toasted.
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Add white wine, if using, to deglaze pan, stirring frequently and scraping any browned bits from bottom of skillet.
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Stir in salt, umami spice, pepper and truffle oil. Add 1/2 cup vegetable broth and fresh herbs. Stir together until completely absorbed by rice.
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Add another 1/2 cup broth and repeat, continuing to add broth 1/2 cup at a time until it’s all absorbed and rice is fully cooked. (Note: Add extra 1/2-cup water if needed to complete the cooking of the rice.)
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Prior to serving, stir in Parmesan, lemon juice and lemon zest. Garnish with chopped chives and drops of truffle oil.
Notes
Nutrition
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