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!

Quick Lemon Butter Risotto

Course

Main
Prep time

20 Mins
cook time

20 Mins
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
3½-4 oz oyster mushrooms
2 small shallots, finely chopped
2 sprigs thyme
1 sage leaf
1 garlic clove, finely minced
½ cup Lotus Foods Regenerative Organic White Baby Basmati 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

product used in the recipe

Regenerative Organic White Baby Basmati Rice

1

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.
2

Remove saucepan from heat and add remaining butter piece. Add turmeric followed by parsley. Stir until well combined. Set aside.
3

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.
4

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.
5

Add garlic and sauté until fragrant. Add rice. Sauté and toast rice until fragrant and slightly translucent.
6

Add broth and bring to a boil, then cover pot and heat to a simmer for ~7 mins before uncovering and turning off heat. At the 7th min, the rice is al dente and there should still be some liquid visible in the pot.
7

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 stir.
8

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. For a slightly creamier dish, add 1 tsp almond or cashew butter.