How do I achieve a creamy texture in this vegan lemon risotto?

The creamy texture is developed by slowly adding vegetable stock to Arborio rice and stirring frequently, with sweet white or chickpea miso stirred in at the very end for extra richness.

What type of summer squash is best for this recipe?

The recipe specifically calls for Zephyr squash, but any summer squash will work well, diced into bite-sized pieces.

How can I tell when the risotto is fully cooked?

Taste the risotto after adding the lemon zest and juice; if it's not cooked through, continue adding more stock by the cup and stirring until absorbed.

What role does the miso play in this Farmer's Market Lemon Risotto?

The sweet white or chickpea miso is added at the end to provide an additional layer of umami, depth of flavor, and contributes to the overall creamy consistency of the risotto.

Can I prepare any of the ingredients in advance for this risotto?

Yes, you can dice the red onion, press the garlic, cut and dice the squash, zest the lemon, and chop the parsley ahead of time and set them aside.

2.5K Views 11 years ago

Farmer’s Market Lemon Risotto With Summer Squash
[Vegan]

LA By: Lisa Dawn Angerame

Author Bio

My recipes are easy because I cook for busy people like me. I prep ahead,... Read More

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A vibrant bowl of creamy vegan lemon risotto garnished with fresh parsley, featuring tender yellow and green summer squash pieces.

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Farmer’s Market Lemon Risotto With Summer Squash [Vegan]

Dairy Free

I made this as a lunch dish and we all agreed the lemony flavor was a great twist on traditional risotto. I added a touch of miso at the end for that salty touch, which works wonders. Plus, the vegetable stock adds richness of both flavor and color.

Ingredients You Need for Farmer’s Market Lemon Risotto With Summer Squash [Vegan]

1/2 red onion
1 clove of garlic
2 Zephyr squash (or any summer squash)
1 cup Arborio rice
4 to 5 cups vegetable stock
The zest of 1 lemon
The juice of 1 lemon
Salt, a few pinches
1 tablespoon sweet white or chickpea miso
1 tablespoon chopped parsley, for garnish

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How to Prepare Farmer’s Market Lemon Risotto With Summer Squash [Vegan]

Dice the onion and press the garlic. Cut the squash in half, each half in half again and then dice into bite sized pieces. Zest the lemon and chop the parsley. Set aside.
Heat the stock in pot with a spout.
Sauté the onion and garlic in water or oil in a large skillet with sides. When the onions are translucent, add the garlic and squash. Sauté for a few minutes until the squash is softening. Season with a pinch of salt.
Add the rice to the pan and stir around until coated and translucent, about a minute. Bring the heat up to medium high, add a cup of stock and stir often until it is absorbed. Then add another cup of stock and stir until that is absorbed. Keep adding stock by the cup and stir often until it is all absorbed.
As the risotto starts to look creamy and fluffy, add the lemon zest and the lemon juice. Mix well. Taste the risotto to make sure it is cooked through. If not, add more stock and go through the process again.
When it is done, add the miso and mix it well. Place into a serving dish and garnish with fresh parsley. Enjoy!