Vegan Lemon Risotto (Risotto al Limone)
Risotto al Limone is a bright, elegant Italian classic known for its silky texture and perfect balance of creamy richness with fresh, tangy lemon. This fully vegan version skips butter, parmesan, and dairy entirely — using good‑quality olive oil, vegetable stock, and plenty of fresh lemon zest and juice to keep that signature vibrant flavour, velvety consistency, and perfectly cooked rice. It is light yet satisfying, ideal as a main dish or refined side.
Shared by santos
Time
40 min
Serves
4
Difficulty
medium
đź›’ Ingredients
- #Main Ingredients;
- 1.5 cups Arborio or Carnaroli rice
- 2 large lemons (finely grated zest + 3–4 tbsp fresh juice)
- 1 small shallot or onion, very finely chopped
- 4–5 cups warm vegetable stock
- ¼ cup dry white wine (optional; replace with extra stock for non‑alcoholic)
- #Seasoning & Finish;
- 3 tbsp extra virgin olive oil,, Salt and freshly ground black pepper to taste
- 1 tbsp nutritional yeast (optional, for subtle savoury depth)
- 1 tbsp fresh parsley or basil, chopped (for garnish)
👩‍🍳 Instructions
- 1
Sauté base: Heat 2 tbsp olive oil in a wide heavy pan over low‑medium heat. Add shallot/onion and cook gently for 4–5 minutes until soft and translucent — do not let it brown.
- 2
Toast rice: Add the rice and stir constantly for 1–2 minutes until grains look glossy and slightly translucent at the edges. Pour in wine (if using) and stir until fully evaporated.
- 3
Cook slowly: Add one ladle of warm stock at a time, stirring continuously. Wait until almost absorbed before adding the next ladle. Repeat for about 18–20 minutes until rice is creamy but still firm to the bite.
- 4
Add lemon: Stir in lemon zest, nutritional yeast (if using), salt, and pepper. Turn off heat, then stir in fresh lemon juice and remaining olive oil — this keeps the flavour bright and fresh.
- 5
Rest & serve: Let sit for 1 minute, then plate immediately. Garnish with extra zest, fresh herbs, and a lemon wedge if desired. Enjoy hot.