In a medium pot, heat your vegetable stock over medium heat until simmering (you can also use a microwave if you're lazy like me). Remove from the heat and set aside.
Using a large box grater, finely grate the zucchini and set aside.
In a large skillet or stockpot, melt the butter over medium heat and sauté the shallots, and garlic for about 5 minutes or until soft and fragrant.
Add in the grated zucchini and cook down for about 10 minutes until soft and tender.
Add in the rice and toast, stirring frequently, for about 2 minutes. Then add in the white wine to de-glaze the pan and make sure to scrape up any browned bits on the bottom of the pot.
Add in ½ cup of the warmed vegetable stock and the fresh thyme, and stir the risotto until completely absorbed, then add in another ½ cup and repeat. Continue to add in the stock ½ cup at a time until it's all absorbed and the rice is fully cooked.
Stir in the parmesan and lemon juice. Then taste and add salt and pepper if needed.
Garnish with microgreens and lemon zest and enjoy!
Notes
This risotto is already vegetarian but you can also make it vegan by just omitting the parmesan and swapping out the butter for olive oil! It’s still creamy and tasty without the cheese! Make sure to read the instructions on the rice you're using and adjust the stock as necessary! Most arborio rice uses a 1:4 ratio but sometimes it's 1:3.You can use water instead of vegetable broth/stock but your risotto will be a little less flavorful.