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Heat broth
Heat the risotto pot with oil over medium heat.
Add the shallot and cook for 2 minutes, stirring frequently.
Now add the garlic and saute for 30 seconds more.
The garlic and saute for 30 seconds more.
Add the rice and toast for 30 - 60 seconds, stirring constantly.
Add the zucchini and cook until soft.
Cook slowly: Add ⅓ - ½ cup of the broth (about a ladleful) just 1 ladleful at a time, then let that broth absorb, and add another ladleful. Repeat this process for about 20-25 minutes until the rice is softer, but still somewhat al dente--or a little chewy. Babysitting the pot is key to a super creamy and delicious garlic risotto.
Taste the rice and see if it needs any salt or pepper.
Add the chopped fresh herb and the grated vegan parmesan cheese. Stir through and remove from heat.
Serve and enjoy! You can sprinkle on a little vegan parmesan cheese, black pepper and lemon zest
Refrigerate leftovers up to 3-5 days in an airtight container or freeze for up to 3 months in a freezer safe container. I think rice freezes well--I like to add a tablespoon or two of broth or water (or vegan butter) to my rice when reheating.