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!

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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

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.

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.

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

Garnish with fresh parsley and lemon slices. Serve immediately.

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. 

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

More vegan risotto recipes

• Vegan Pumpkin Risotto
• Vegan Butternut Squash Risotto

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