Risotto al Limone
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!
Servings: 4 people
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.