Lemon juice and zest infuse this creamy Risotto al Limone with vibrant flavor, while fresh herbs and garlic weave in an herbal, aromatic taste. Surprisingly cheesy and buttery, yet light with a peppery bite, this vegan lemon risotto is the perfect summer dinner. Ready in 30 minutes with simple ingredients!
Every time I make risotto I am reminded that it is quickly becoming my favorite meal ever. I wanted to create a summer-inspired risotto for fanciful summer dinners—there are so many spring risottos out there, like my Asparagus Risotto! Lemon felt like the perfect star for this recipe because it's light and bright, yet when paired with aromatics, coconut milk, garlic, and herbs, it achieves a very impressive indulgent flavor. This Risotto al Limone is perfect for summer dinner parties, date night, or anytime you're craving something a bit fancy. Serve with roasted veggies on top!
Recipe Origins
Risotto is a traditional Italian dish that hails from northern Italy, particularly the regions of Lombardy, Piedmont, and Veneto. Its origins date back to the 14th century, and since then has become a staple of Italian cuisine. Risotto is made with Arborio, Carnaroli, or Vialone Nano rice. It has a creamy texture and is incredibly versatile when it comes to flavor.
Why You'll Love This
- Summer flavor! Bursting with lemony flavor!
- Therapeutic to make. Making risotto is a mindfulness practice because you stir continuously. It's very relaxing to prepare!
- Simple ingredients. Garlic, lemon, herbs, and pantry staples!
- 30 minute recipe! Perfect for a weeknight dinner.
Ingredients
- Vegetable broth: Rather than using water, veggie broth adds savory flavor and depth.
- Light coconut milk: Added to the broth to give this risotto its creamy texture.
- Turmeric: Mostly added for achieving beautiful yellow color, but it also adds a little bite.
- Vegan butter: For rich, indulgent flavor and texture.
- Extra virgin olive oil: With the butter, helps sauté the garlic and allows the flavors to balance and bloom!
- Garlic cloves: For aromatic, garlicky flavor that really pops!
- Lemon zest and juice: Both are essential for the risotto's vibrant lemony taste. Zest first before slicing the lemons in half to juice.
- Arborio rice: The best rice for risotto. Or you can use Carnaroli or Vialone Nano rice.
- Dry white wine: For acidity and fragrant flavor.
- Salt and pepper: To enhance the flavors of the dish!
- Fresh herbs: I like to use both basil and parsley, or you can simply pick one.
- Nutritional yeast: For cheesy, umami flavor. Such a lovely addition to this dish!
How to Make Risotto al Limone
1. Warm the broth in a saucepan on the stove over medium. Don't let it boil. Once warm, reduce heat and stir in the coconut milk and a generous pinch of turmeric. Keep on low heat while making the risotto.
2. Create the flavorful base. Melt butter over medium heat in a large pot. Add olive oil, then add garlic and sauté 2-3 minutes, reducing heat as needed. Add 1 teaspoon lemon zest and stir.
3. Add rice, wine, and salt. Stir until the wine is evaporated.
4. Make the risotto. Use a ladle to transfer a scoop of broth to the pot of rice. Stir continuously with a wood spoon until the liquid is soaked in. Add another scoop of broth and stir, repeating this process until all of the broth is used. This process should take about 15 minutes.
5. Add even more flavor. Turn off the heat and stir in the fresh herbs, nutritional yeast, lemon juice, and remaining zest. Taste and adjust for salt and lemon, then season with black pepper.
Serving Suggestions
You can simply enjoy this Risotto al Limone all on its own, or serve it with roasted or sautéed broccolini or asparagus. Here are some side dishes that would pair well with the risotto!
Chef Tips
- Use the right rice: Arborio rice is essential for this recipe. The only substitutes that will work are Carnaroli or Vialone Nano rice.
- Stir constantly: It may seem like a pain, but it is actually quite therapeutic. Continuous stirring is key to perfect risotto texture.
FAQs
Sure! You can simply double the olive oil. Fat is essential for cooking risotto and achieving perfectly creamy texture.
The wine adds a really fragrant, aromatic, acidic flavor to the dish, but if you want to skip it you can. Simply add a splash of vinegar instead.
In lieu of nutritional yeast you could add vegan parmesan.
Storage
Let the risotto cool completely then store in the refrigerator in an airtight container for 4 days. You can also freeze this recipe by placing in a freezer bag for 3 months. Thaw in the fridge overnight before reheating. To reheat, warm on the stovetop with a little olive oil until warm all the way through.
I hope you enjoy this Risotto al Limone recipe! I would love to hear your thoughts in the comments—and don't forget to rate this recipe and share with your friends! 🙂
If you enjoyed this risotto, be sure to try my Lemon Asparagus Risotto too!
More Summer Dinner Recipes You'll Love!
- Creamy Lemon Pasta
- Green Pea Pasta with Roasted Asparagus
- Aubergine Feta
- Vegan Souvlaki (Tofu Skewers)
- Grilled Zucchini Pesto Pasta
📖 Recipe
Risotto al Limone
Ingredients
- 4 cups vegetable broth
- 14 ounces light coconut milk canned
- 1 pinch turmeric
- 2 tablespoons vegan butter
- 2 tablespoons olive oil
- 8 garlic cloves peeled and minced
- 5 teaspoons lemon zest
- 2 cups arborio rice
- ¼ cup dry white wine
- 1 teaspoon salt
- ½ cup fresh herbs (basil or parsley or a combo of both) minced
- ⅓ cup nutritional yeast
- ¼ cup fresh lemon juice
- Black pepper freshly ground
Instructions
- Warm the broth in a saucepan on the stovetop over medium heat. Be careful not to let it come to a boil. Once warm, reduce heat to medium-low. Stir in the coconut milk and add a generous pinch of turmeric. Whisk until combined. Keep on the stovetop over low heat.
- In a large pot, melt butter over medium heat. Add the olive oil and stir. Add garlic and sauté 2-3 minutes, reducing heat to prevent burning. Add 1 teaspoon lemon zest.
- Once the garlic is fragrant, add rice, wine, and salt, stirring until the wine is evaporated.
- Use a large ladle to scoop vegetable broth into the pot of rice. Stir continuously with a wooden spoon. Once the broth is soaked in, add another scoop of warm broth. Repeat this process until all of the broth is used up, continuing to stir throughout. The entire process takes about 15 minutes.
- When all of the broth has been added, turn off the heat and stir in the fresh herbs, nutritional yeast, lemon juice, and remaining zest. Taste and adjust for salt and lemon. Season with black pepper.
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