Take advantage of seasonal summer produce with this lighter Summer inspired Zucchini Squash Risotto.
Risotto is one of my favorite comfort foods. Sometimes it can be a little heavy though, even some vegan recipes which sometimes use cashew cream for that added creaminess. Don’t get me wrong I love cashew cream but since it is the middle of Summer, I am trying to keep things on the lighter side. This Zucchini Squash Risotto is full of fresh veggies and loaded with lots of fresh herbs.
I wanted the ratio of vegetables to arborio rice to be about equal. Seasonal zucchini and summer squash are the real highlights of the dish. Whenever I am trying to add a lot of flavor to a recipe but don’t want to add a tone of extra calories, fresh herbs are my go-to. Using fresh basil and parsley add lots of flavor without adding a ton of extra calories.
I used a homemade vegetable broth that was lighter in color. If you broth is deeper in color, the risotto won’t be as light in color. For a little cheesy flavor, I added a few tablespoons of nutritional yeast. If you aren’t that much into using nutritional yeast, it is ok to leave it out. I just happen to really like adding it to recipes when I want a little extra cheesy flavor.
This Zucchini Squash Risotto is:
Packed full of veggies
Bursting with fresh herbs
Satisfying plant-based meal
Also naturally gluten-free!