- 3 tablespoons plant based butter
- 2 cloves minced garlic
- 1 cup Arborio rice
- 2 tablespoons fresh thyme
- 2 zucchini, grated
- 3 cups vegetable broth
- 1 lemon, zested and juice
- 1 teaspoon onion powder
- Salt and Pepper, to taste
Place the butter and garlic in the pot, let cook for 1 minute until fragrant.
Stir in the rice and thyme. Cook for about 5 minutes, or until the rice turns golden. Fold in the grated zucchini and cook for 5 minutes, stirring halfway through.
Add in 1/2 cup of the broth to de-glaze the pan. Scraping off any bits that are on the bottom of the pan. Stir in the lemon juice and zest, onion powder, salt, and pepper.
Add the broth in stages, beginning with 1 cup. Stir to incorporate, and continue to stir and simmer until the liquid has mostly evaporated. Add the next cup and repeat the process. Finally, add the last 1/2 cup, and stir to until the liquid is mostly evaporated.
Serve hot! Add a bit more fresh herbs, some butter, and/or salt and pepper.