Name: Lemony Risotto with Fresh Herbs & Garlic
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 4 servings
Cuisine: italian
Ingredients: 3.5 cup water; 1 can light coconut milk (14-oz.); 1 pinch ground turmeric (optional, for color); 2 sprig fresh thyme (2-3 sprigs); 2 tbsp vegan butter ((we used Miyoko’s // or sub olive oil)); 1 null shallot, finely diced (medium); 4 clove garlic, minced; 1 tsp lemon zest ((~0.5 medium lemon)); 1 cup arborio rice; 0.5 tsp sea salt (0.5-0.75 tsp); 0.25 cup dry white wine (such as Sauvignon Blanc or Pinot Gris); 2 tbsp lemon juice; 0.5 cup tender herbs of choice (such as parsley, basil, dill, and/or chives)

Instructions

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1

BROTH: In a medium saucepan, combine water (3.5 cups), light coconut milk (1 can) and ground turmeric (1 pinch) (if using). Stir and bring to a simmer over medium heat. Once simmering, reduce heat to low to keep the mixture warm. Add fresh thyme (2 sprig) to infuse the broth with herby goodness!
2

RISOTTO: Heat a large rimmed skillet over medium heat. Add vegan butter (2 tbsp) (or olive oil) and finely diced (1 shallot,), and cook, stirring occasionally, until somewhat translucent — about 3-5 minutes. Add the garlic (4 clove) and lemon zest (1 tsp) and sauté for 1 minute until fragrant.
3

Reduce heat to medium-low and add the arborio rice (1 cup) and sea salt (0.5 tsp) and cook for 1 minute, stirring to coat. Add dry white wine (0.25 cup) and cook for 1-2 minutes, stirring frequently, or until the liquid is absorbed.
4

Using a ladle or measuring cup, add warmed broth 0.5 cup (120 ml) at a time, stirring almost constantly, giving the risotto little breaks to come back to a simmer. The heat should be medium, and there should always be a slight simmer. You want the mixture to be cooking but not boiling, or it will get gummy and cook too fast.
5

Continue to add broth, stirring to incorporate, until the [arborio rice] is al dente — cooked through but still has a slight bite. This whole process should only take 15-20 minutes (time based on original recipe // adjust if altering number of servings).
6

Once the [arborio rice] is cooked, stir in the lemon juice (2 tbsp) and tender herbs of choice (0.5 cup). Taste and adjust as needed, adding more [sea salt] for balance, [lemon juice] for brightness, or [tender herbs of choice] for freshness and flavor.
7

To serve, divide risotto between serving bowls and garnish with extra [tender herbs of choice] and [lemon zest] (optional). Best when fresh, though leftovers will keep covered in the refrigerator for 2-3 days. Reheat in the microwave or on the stovetop over medium heat, adding vegetable broth or water as needed to rehydrate. Not freezer friendly.