Ingredients
Broth
- 3 ½ cups water
- 1 (14-oz.) can light coconut milk
- 1 pinch ground turmeric (optional, for color)
- 2–3 sprigs fresh thyme
Risotto Base
- 2 tablespoons vegan butter
- 1 medium shallot, finely diced
- 4 cloves garlic, minced
- 1 teaspoon lemon zest (about ½ medium lemon, plus more for serving)
- 1 cup Arborio rice
- ½–¾ teaspoon sea salt
- ¼ cup vegetable broth
- 2 tablespoons lemon juice
Fresh Herbs
- ½ cup tender herbs of choice (such as parsley, basil, dill, and/or chives, plus more for serving)
Instructions
- Prepare the broth: In a medium saucepan, combine the water, coconut milk, and turmeric if using. Stir and bring to a simmer over medium heat. Once simmering, reduce the heat to low and add the thyme sprigs, allowing them to infuse the broth while keeping it warm.
- Sauté the aromatics: Heat a large rimmed skillet over medium heat. Add the vegan butter and diced shallot, cooking and stirring occasionally until the shallot becomes somewhat translucent, about 3–5 minutes. Add the minced garlic and lemon zest, sautéing for 1 minute until fragrant.
- Toast the rice: Reduce heat to medium-low. Add the Arborio rice and sea salt to the skillet, cooking for 1 minute while stirring to coat the rice well in the aromatic mixture. Pour in the vegetable broth and cook for 1–2 minutes, stirring frequently until the liquid has mostly absorbed.
- Add the warm broth: Using a ladle or measuring cup, add the warm infused broth ½ cup at a time to the rice, stirring almost constantly. Allow the mixture to gently simmer between additions. Maintain medium heat to ensure a gentle simmer rather than a boil.
- Cook until creamy: Continue the process of adding broth and stirring until the rice reaches al dente texture—fully cooked but still slightly firm in the center, which should take about 15–20 minutes.
- Finish the risotto: Stir in the lemon juice and fresh herbs once the rice is cooked. Taste and adjust seasoning with additional salt, lemon juice, or herbs as preferred.
- Serve: Divide the risotto into bowls and garnish with extra fresh herbs and lemon zest if desired. Serve immediately. Store leftovers covered in the refrigerator for 2–3 days and reheat gently, adding a splash of broth or water as needed.
Notes
- Use light coconut milk for a creamy texture without overpowering the lemony freshness.
- Ground turmeric is optional and used mainly to enhance the color of the broth.
- Keep the broth warm throughout cooking to ensure consistent temperature for the risotto.
- Stirring frequently helps release the rice’s starch, creating the creamy texture risotto is known for.
- Fresh herbs can be customized based on preference or what is available seasonally.
- Leftovers should be reheated gently to maintain the creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegan
