Vegan Lemon Risotto

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

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

Cook Time 25

Total Time 35

Servings -8

Calories 381kcal

Author Sherri Hall

Equipment

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.

Video

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