Vegan Lemon Basil Risotto
Thick, creamy, bright, and flavorful this Vegan Lemon Basil Risotto is the perfect springtime side. Make this fresh lemon and basil risotto for a comforting side dish everyone can enjoy!
2024 Update: This recipe was originally shared in July 2019. This post has been updated to include new photos, detailed directions, and additional dairy-free tips. I hope you enjoy this vegan lemon basil risotto!
My love affair with risotto started long before I went dairy free. In fact, the first pan of risotto I made was probably the farthest things from dairy free you could get. Now I will take you back in time, to pre dairy free Annie. Before I knew lemon and basil made everything just a little better, when risotto was loaded with dairy.
The first time I made risotto Jason and I had been dating for a little over 5 years. I had just moved into a fancy big girl apartment. Oh this apartment was lovely! It had tall ceilings, and laminate wood floors. A MASSIVE island and a spectacular view of downtown Houston. I had invited Jason over for dinner and wanted to wow him with something delicious and yet refined.
Cue the risotto. I made Pioneer Woman’s classic risotto recipe. The cheese, the cream, the butter, oh my. I remember following the recipe to the T. Only adding 1/4 cup of warm broth at a time. I spent over half an hour just stirring broth into the rice thinking, “I could have made Mac and cheese so much quicker than this…” When I finally finished the risotto, Jason asked if we would be having anything else to go with this risotto. Anything else?!?! Have you not seen me here, stirring the risotto, making sure it doesn’t burn, not leaving it’s side for even a second?!?! Anything else…. how dare he.
Vegan Changes to Lemon Basil Risotto
While my love for risotto and the comfort a side of risotto brings has not changed, my methods for making it have.
Instead of looking for cheesy risottos I look for ones with some substance like asparagus risotto, mushroom risotto, or butternut squash risotto. When I stumbled across a lemon basil risotto I knew it would be perfect for adapting.
There are a few key ingredients that keep this simple risotto recipe deliciously dairy-free and vegan.
- Replace traditional butter with olive oil. You can alternatively use a vegan plant-based butter instead of olive oil to cook the diced onion.
- Use full fat coconut milk instead of a heavy cream to finish off the risotto.
- If you have a tree-nut allergy or just an aversion to coconut milk, you can swap in unsweetened oat milk or try a plant-based heavy cream like Country Crock’s Plant Cream.
How to Make Vegan Lemon Basil Risotto
Ingredients You’ll Need
- Olive Oil– Used to cook the onion and garlic at the onset of the recipe.
- Onion– Diced finely.
- Garlic– Minced or grated into a paste with the microplane.
- Rice– Risotto is made using Arborio rice.
- White Wine (Optional)- Sub with additional vegetable broth if not using.
- Vegetable Broth + Water– Warmed to help cook the arborio rice to a thick creamy consistency.
- Lemon– Fresh lemon juice and lemon zest add a bright flavor to the vegan risotto.
- Coconut Milk– Full fat coconut milk adds a creamy finish to the risotto but can be subbed with a heavy cream alternative.
- Basil– Fresh chopped basil.
- Salt + Pepper– To taste.
Step-By-Step Directions for Vegan Lemon Basil Risotto
- Pre-heat liquids: In a small sauce pan over medium low heat, heat water and vegetable broth together. Keep on the side for later.
- Heat olive oil: In a large skillet over medium low heat, heat olive oil.
- Add onion and cook until soft, about 5 minutes.
- Stir in rice: Next, add rice and garlic to the skillet. Stir until translucent.
- Deglaze with wine: If you are using wine, add it at this time. If you are not using wine, add ½ cup vegetable broth at this time. Stir to incorporate your liquid of choice until all has been incorporated into the rice.
- Add first round of liquids: Next, stir in 1/2 cup of the warmed water/broth mixture.
- Repeat: Once the first half cup has been absorbed into the rice, add another 1/2 cup.
- Continue adding in half cup increments only adding the next half cup once the previous half cup has completely been absorbed.
- Take off heat: After all of the liquid has been incorporated, remove from heat.
- Season: Add the coconut milk, fresh lemon zest, and fresh lemon juice over the risotto, stir, and season with salt and pepper to taste.
- Add basil: Stir fresh basil into risotto and serve.
Pro Tips for Lemon Basil Risotto
I have made this vegan lemon basil risotto a number of times and can tell you that patience is the name of the game here. Here are some tips for making soft, tender vegan risotto time and time again.
- Heat the water and vegetable broth in a saucepan on medium-low heat while you chop the veggies and sauté the onions.
- Allow the rice to absorb any liquid before adding the next batch of liquid. I know it’s tempting to rush this part but your rice will not cook through if you don’t wait for it to fully absorb the previous liquids.
- You do not have to watch the pan like a hawk, feel free to be working on a protein component or another side to serve up with the risotto.
Serving Suggestions for Vegan Lemon Basil Risotto
When you are ready to dish out this bright and flavorful lemon and basil risotto, here are some other mains or sides you might want to serve along with it!
Vegan Suggestions
Non-Vegan Suggestions
Storing and Reheating Vegan Risotto
This thick and creamy lemon basil risotto is a great comfort meal for spring. If you have leftovers, store them in an air-tight container in the refrigerator for up to 5 days.
When you want to reheat this vegan risotto, add a splash of water to your serving before heating to help the risotto loosen up while it warms.
I would suggest re-heating in the microwave in 30 second increments until warmed through.
More Vegan Rice Dishes to Make Next
If you tried this vegan lemon basil risotto recipe please let me know in the comments below!
You can also share a picture of it with me on Instagram by tagging @mylifeafterdairy so I can see all of your life after dairy adventures!
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Lemon Basil Risotto
This bright and flavorful vegan lemon basil risotto makes a simple and satisfying side for any meal.
Ingredients
- 2 Tablespoons Olive Oil
- ½ Onion Diced
- 2 cloves Garlic grated or minced
- 1 cup Arborio Rice
- ½ cup Dry White Wine (Optional, can be replaced with additional ½ cup of vegetable broth)
- 2 cups Vegetable Broth
- 1 cup Water (More as needed)
- 1 Lemon Juiced
- 1 Tablespoon Lemon Zest (the zest of the lemon you juiced)
- 1 Tablespoon Coconut Milk
- ¼ cup Fresh Basil chopped
- ¼ teaspoon Pepper + more to taste
- ¼ teaspoon Salt + more to taste
Instructions
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In a small sauce pan over medium low heat, heat 1 cup water and 2 cups vegetable broth together. Keep on the side for later.
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In a large skillet over medium low heat, heat 2 Tablespoons olive oil.
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Add ½ diced onion and cook until soft, about 5 minutes.
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Next, add 1 cup rice and 1 pod garlic to the skillet. Stir until translucent.
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If you are using ½ cup of dry white wine, add it at this time. If you are not using wine, add ½ cup vegetable broth at this time. Stir to incorporate your liquid of choice until all has been incorporated into the rice.
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Next, stir in ½ cup of the warmed water/broth mixture.
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Once the first half cup has been absorbed into the rice, add another ½ cup.
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Continue adding in half cup increments only adding the next half cup once the previous half cup has completely been absorbed.
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After all of the liquid has been incorporated, remove from heat.
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Add 1 Tablespoon coconut milk, 1 Tablespoon fresh lemon zest, and 1 fresh lemon juiced over the risotto, stir, and season with salt and pepper to taste.
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Stir ¼ cup fresh basil into risotto and serve.
Recipe Notes
Adapted from Pioneer Woman.
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