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    Home » Recipes » Main Courses

    Vegan Lemon Risotto

    Published: Jan 2, 2019 by Sherri Hall · This post may contain affiliate links.

    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!

    Jump to Recipe
    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.

    Jump to:
    • 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. 

    Butter melting in a pan with olive oil

    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. 

    rice added to the pan

    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. 

    risotto cooking in the pan

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

    Stirring nutritional yeast and

    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

    • Vegan Pumpkin Risotto
    • Vegan Butternut Squash Risotto
    close-up overhead of lemon risotto in pan garnished with lemons
    Print Recipe Save RecipeSaved!
    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 6 -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

    Calories: 381kcal | Carbohydrates: 62g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Fiber: 3g

    ©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

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    Reader Interactions

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    1. Catherine Janes

      February 15, 2022 at 12:42 pm

      5 stars
      This was INCREDIBLE! So much flavour. Thank you 🙂

      Reply
      • Sherri Hall

        February 15, 2022 at 2:46 pm

        Thanks so much, Catherine! So happy you enjoyed it! 🙂

        Reply
    2. Christie

      November 18, 2020 at 8:34 pm

      5 stars
      MMM this vegan risotto looks incredible especially in your video! I love how easy it is to make like many of your recipes!

      Reply
      • Sherri Hall

        November 19, 2020 at 9:36 am

        Thanks Christie! I like to show that risotto isn't as hard to make and intimidating as people think. 🙂

        Reply
    3. David @ Spiced

      January 24, 2019 at 9:42 am

      5 stars
      I absolutely love risotto, but I don't think I've ever had a lemon risotto before. I clearly need to fix this! I can see this going quite well with a piece of grilled salmon on top. Yum! Also, I love any dish that gives me an excuse to drink a glass of wine while I'm cooking it! 🙂

      Reply
      • Sherri Hall

        January 28, 2019 at 8:17 pm

        Thanks David! Risotto is one of my favorites too! I'm totally with you on the wine too! 😉

        Reply
    4. Andrea Metlika

      January 07, 2019 at 1:23 pm

      5 stars
      This Risotto looks and sounds fabulous! Perfect for any meal.

      Reply
      • Sherri Hall

        January 08, 2019 at 9:27 am

        Thanks so much, Andrea! 🙂

        Reply
    5. Lucy Parissi

      January 07, 2019 at 12:50 pm

      5 stars
      Lemon risotto is a real treat and your version looks fantastic.

      Reply
      • Sherri Hall

        January 08, 2019 at 9:27 am

        Thank you Lucy! Love those lemons! 🙂

        Reply
    6. Chris Collins

      January 07, 2019 at 12:39 pm

      5 stars
      Risotto is my absolute fave and this version looks so yummy! Thank you for such a detailed post 🙂

      Reply
      • Sherri Hall

        January 08, 2019 at 9:27 am

        Thanks so much, Chris! I love risotto too! 🙂

        Reply
    7. Kristine

      January 07, 2019 at 12:28 pm

      5 stars
      I've actually never made risotto, but this recipe makes me want to! Looks delicious!

      Reply
      • Sherri Hall

        January 07, 2019 at 12:29 pm

        Thanks Kristine! I hope you try it! 🙂

        Reply
    8. Tara

      January 07, 2019 at 12:18 pm

      5 stars
      Such a beautiful, creamy risotto! I love how you decorated it with the slices of lemons on top.

      Reply
      • Sherri Hall

        January 07, 2019 at 12:30 pm

        Thanks so much, Tara! 🙂

        Reply

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    About Sherri

    Founder, Author, Recipe Developer, & Photographer

    With a lifelong passion for cooking, I specialize in creating easy meatless meals that are omnivore-approved!

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