Quick Lemon Butter Risotto

Lemon Risotto is a traditional Italian dish, typically made with Arborio or Carnaroli rice, aromatics, and egg yolk with lemon juice as well as lemon zest added during the cooking process. This quick-cooking vegan variation includes a rich, citrusy vegan butter sauce!
 Course: Main Course
 Keyword: Vegan
 Prep Time: 20 minutes
 Cook Time: 20 minutes
 Servings: 2
 Author: @sncxkitchen

Ingredients

Lemon Butter Sauce

  • ¼ cup lemon juice
  • 1 garlic clove finely minced
  • ¼ stick cold unsalted cultured vegan butter cut into 4-5 pieces
  • ¼ tsp ground turmeric
  • ½ tsp parsley chopped

Risotto

  • 3 tbsp olive oil divided
  • -4 oz oyster mushrooms
  • 2 small shallots finely chopped
  • 2 sprigs thyme
  • 1 sage leaf
  • 1 garlic clove finely minced
  • ½ cup Lotus Foods Organic White Quick Cook Rice
  • 1⅞ cup well-seasoned vegetable or mushroom broth
  • 2 tbsp lemon butter sauce see above
  • ½ tbsp chopped parsley plus more for garnish
  • salt optional

Garnish (optional)

  • lemon zest
  • parsley chopped

Instructions

  • Add lemon juice and garlic to a small saucepan over medium heat. Stir and boil down the liquid by half.
  • Reduce heat to low. Add 2 butter pieces at a time. Stir continuously until melted.
  • Remove saucepan from heat and add remaining butter piece.
  • Add turmeric followed by parsley. Stir until well combined. Set aside.
  • Heat 1½ tbsp oil in a large skillet over a medium heat. Add mushrooms and sauté until golden brown on both sides. Remove from skillet and set aside.
  • Heat 1½ tbsp oil in a medium pot over a medium heat. Add shallots, thyme and sage. Sauté stirring frequently until shallots are slightly translucent.
  • Add garlic and sauté until fragrant.
  • Add rice. Sauté and toast rice until fragrant and slightly translucent.
  • Add broth and bring to a boil, then cover pot and heat to a simmer for ~7 mins before uncovering and turning off the heat. At the 7th min, the rice is al dente and there should still be some liquid visible in the pot.
  • Add lemon butter sauce to the cooked rice. Stir gently to combine.
  • Taste and adjust flavor by adding more salt as preferred.
  • Add chopped parsley and give the risotto one final stir.
  • Divide risotto between serving bowls, top with sautéed mushrooms, garnish with lemon zest and more chopped parsley. Drizzle with more lemon butter sauce as preferred and serve immediately.
  • Enjoy!

Video

Notes

For a slightly creamier dish, try adding ~1 tsp almond or cashew butter to the risotto.