Lemony Vegan Risotto
This vegan risotto is a creamy, flavorful dish that's perfect for a special occasion. The lemon juice adds a bright, refreshing flavor that cuts through the richness of the risotto, and the nutritional yeast adds a cheesy umami flavor. Whether you're a vegan or not, you'll love this delicious and satisfying dish.
I've always been a fan of risotto, but I've never been able to find a vegan version that I really loved. Most vegan risottos are either too bland or too mushy, and they often lack the rich, creamy flavor of traditional risotto. I set out to create a vegan risotto that was every bit as delicious and satisfying as the real thing, and I'm happy to say that I finally succeeded. This recipe is the result of months of experimentation, and I'm confident that you'll love it as much as I do.
Lemony Vegan Risotto Lemony Vegan Risotto Lemony Vegan Risotto Lemony Vegan Risotto
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • 1 cup arborio rice
  • 4 cups vegetable broth
  • 1/2 cup white wine (optional)
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup nutritional yeast
  • 1/4 cup chopped fresh parsley
  • 1/4 cup lemon juice
Instructions
  1. In a large saucepan, heat a drizzle of olive oil over medium heat.
  2. Add the onion and cook until softened.
  3. Add the garlic and cook for 1 minute more.
  4. Add the rice and stir to coat.
  5. If using, add the white wine and let it reduce by half.
  6. Add the vegetable broth, 1 cup at a time, stirring frequently.
  7. Once the broth has been absorbed, add the nutritional yeast, parsley, and lemon juice.
  8. Stir until combined and serve immediately.
Why It Works
  • The use of arborio rice is essential for a creamy risotto. Arborio rice is a short-grain rice that has a high starch content, which helps to create the creamy texture of risotto.
  • Cooking the onion and garlic in olive oil before adding the rice helps to develop their flavor and prevent the risotto from sticking to the pan.
  • Adding the white wine (if using) helps to deglaze the pan and add a subtle acidity to the risotto.
  • Adding the vegetable broth in stages allows the rice to absorb the liquid slowly and evenly, which prevents the risotto from becoming mushy.
  • The nutritional yeast adds a cheesy umami flavor to the risotto.
  • The parsley and lemon juice add a bright, refreshing flavor that cuts through the richness of the risotto.