Creamy Lemon Vegan Risotto [GF]

Name: Vegan Lemon Risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 48 oz. gluten-free vegetable broth; 2 tbsp vegan butter ((I used Earth Balance)); 2 tbsp extra virgin olive oil; 1/4 cup chopped shallot; 2 cups Arborio rice; 1/2 cup vegan dry white wine, preferably Pinot Grigio ((I used Candoni Green)); 1/4 cup nutritional yeast; 1/4 cup shredded vegan Parmesan cheese ((I used Violife brand - *see notes below)); 2 tbsp freshly squeezed lemon juice; 1/2 tsp lemon zest; Kosher salt to taste; Freshly ground black pepper to taste; Chopped fresh parsley (for garnish), to taste; 1 medium lemon, cut into circle-shaped slices ((for garnish))

A rich and creamy vegan risotto with a burst of fresh lemon! This deliciously hearty lemon risotto is a classic Italian dish made vegan that you'll want to add to your regular dinner rotation!

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close-up overhead of risotto in the pan garnished with lemon slices

You know the saying, "When life gives you lemons, make lemon risotto!"

OK, fine. Maybe that's not really how it goes. But I'm taking some creative license here. 😉

And if you're of the belief that life has given you your fair share of lemons, then put them to ~~good~~ delicious use by indulging in a bowl of this beautiful, bright, sunny, hearty, creamy, lemony VEGAN RISOTTO! 🙂

Lemons are so refreshing, and there is just enough "lemon-ness" in this dish to add the perfect burst of flavor.

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How to make this vegan risotto - step by step
Substitutions and variations
Ideas for serving
Storing and reheating leftovers
Frequently asked questions
More vegan risotto recipes
Vegan Lemon Risotto

close-up of lemon risotto in the pan partially cut off on the right side

How to make this vegan risotto - step by step

First, warm vegetable broth in a pot over medium heat.

While the broth is warming, heat vegan butter and olive oil in a wide pan over medium heat until melted.

Add the shallot and cook until it becomes translucent, about 2 minutes, stirring occasionally.

Shallot cooking in butter and olive oil in a pan

Then, add the Arborio rice and stir until it is well coated.

Next, add in the wine and stir constantly until it is absorbed.

Then, begin adding the broth one ladleful at a time, adding more broth as it is absorbed, stirring constantly.

Continue this process until rice is tender and has a creamy consistency.

Turn off heat and stir in the nutritional yeast and shredded vegan Parmesan cheese.

Add the freshly squeezed lemon juice and lemon zest, and stir to combine.

Lemon zest and juice added to risotto in pan

Stir in kosher salt and freshly ground black pepper to taste.

Garnish with fresh parsley and lemon slices. Serve immediately.

scooping some risotto out of the pan with a wooden spoon

Substitutions and variations

Shallot: You can replace the shallot with the same amount of chopped sweet or yellow onion if you prefer.
Vegan Butter: You can use all olive oil instead of the mix of the two. I think the mix gives the risotto a subtle buttery flavor, but you can go with all olive oil if you prefer.
Veggies: Veggies such as peas or chopped asparagus would be a delicious addition to this dish. Just add your pre-cooked veggies right before the step of adding the nutritional yeast and cheese. Keep the heat on medium, stir in the veggies and cook for 1 more minute. Then, turn the heat off and stir in the nutritional yeast and cheese followed by the lemon juice, lemon zest and salt and pepper to taste.

Ideas for serving

This risotto pairs well with a light mixed green salad with a balsamic or red wine vinaigrette. You can serve the salad as an appetizer or side.

You can also serve the risotto with a side of our vegan and gluten-free garlic bread.

overhead of vegan lemon risotto in the pan partially cut off on the left and with a wooden spoon on the right

Storing and reheating leftovers

Risotto is best when enjoyed immediately. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days.

You can reheat leftovers in a nonstick pan over medium heat with a little more vegan butter and/or vegetable broth until warmed throughout, stirring frequently.

If necessary, you can microwave leftovers in a covered microwave-safe dish in 30-second intervals, stirring in between, until warmed throughout.

You can add in a bit of vegan butter during reheating, if needed to retain creaminess.

Frequently asked questions

Is risotto gluten-free?

Arborio rice is naturally gluten-free, so as long as you ensure you are using gluten-free broth, this risotto recipe is gluten-free.

What is the best pan to use for making risotto?

Risotto is best made in a 4-quart, wide pan (about 10-12 inches in diameter) with a heavy bottom and high, straight sides (about 4 inches high) so the rice absorbs the broth and cooks evenly and there’s a large enough area to work in.

What is the best spoon to use for making risotto?

Making risotto requires a great deal of stirring. Traditionally, a wooden spoon with a circular opening is used as it allows for more efficient stirring.

What kind of rice do I use for risotto?

Risotto is traditionally made with Arborio rice, which is an Italian short-grain variety. Arborio's high starch content is what gives risotto its signature creamy texture.

What vegan cheese works best for risotto?

Traditionally, risotto is made with cheese, so to keep this recipe vegan while still maintaining that cheesy flavor, I used a combination of nutritional yeast and shredded vegan Parmesan cheese. My favorite vegan Parmesan brands are Violife and Follow Your Heart.

What's the best wine to use for risotto?

Risotto is typically made with a dry white wine. Personally, I prefer Pinto Grigio. Whatever type you choose, just be sure it's vegan. For this dish, I used Candoni Green Pinot Grigio which is made with organic grapes and is certified vegan and gluten-free. If you need help finding a vegan wine, check out Barnivore's site.

Bottle of white wine — vegan Pinot Grigio by Candoni Green

More vegan risotto recipes

close-up overhead of lemon risotto in pan garnished with lemons

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5 from 9 votes

Vegan Lemon Risotto

A rich and creamy vegan risotto with a burst of fresh lemon! This deliciously hearty lemon risotto is a classic Italian dish made vegan that you'll want to add to your regular dinner rotation!

Course Dinner, Main Course

Cuisine Italian

Keyword gluten free, italian food, meatless monday, risotto, vegan, vegetarian

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings -8

Calories 381kcal

Author Sherri Hall

Ingredients

48 oz. gluten-free vegetable broth
2 tablespoon vegan butter (I used Earth Balance)
2 tablespoon extra virgin olive oil
¼ cup chopped shallot
2 cups Arborio rice
½ cup vegan dry white wine, preferably Pinot Grigio (I used Candoni Green)
¼ cup nutritional yeast
¼ cup shredded vegan Parmesan cheese (I used Violife brand - *see notes below)
2 tablespoon freshly squeezed lemon juice
½ teaspoon lemon zest
Kosher salt to taste
Freshly ground black pepper to taste
Chopped fresh parsley (for garnish), to taste
1 medium lemon, cut into circle-shaped slices (for garnish)

Instructions

Warm vegetable broth in a pot over medium heat.
Heat vegan butter and olive oil over medium heat in a 4-quart, wide pan (about 10-12 inches in diameter) with high, straight sides (about 3-4 inches high) until butter is melted. Add the shallot and cook until it becomes translucent, about 2 minutes, stirring occasionally.
Add the Arborio rice and stir until it is well coated.
Then, add the wine and stir constantly until it is absorbed.
Once wine is absorbed, add one ladleful (approximately ¼ cup) of broth. Stir constantly until broth is absorbed.
When broth is absorbed, add another ladleful. Continue to add broth one ladleful at a time as it is absorbed, stirring constantly. Repeat this process until rice is tender and has a creamy consistency (will take about 20-25 minutes from this point).
Once the rice is creamy, and you have used all or most of your broth (you might not need it all), turn off the heat and stir in the nutritional yeast and shredded vegan Parmesan cheese. Add the freshly squeezed lemon juice and lemon zest, and stir to combine.
Stir in kosher salt and freshly ground black pepper to taste.
Garnish with fresh parsley and lemon slices. Serve immediately.

(Please refer to the post above for instructional photographs and other helpful information for this recipe)

Suggested Equipment/Tools

Risotto Spoon

4-qt. Pan with Straight, High Sides

Notes

*For the vegan Parmesan cheese, be sure to use one that melts well. I used Violife.

The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

Nutrition was calculated using Violife Parmesan style cheese. Please note that using another vegan Parmesan cheese may change the calculation.

Nutrition

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