Lemon Basil Risotto

This bright and flavorful vegan lemon basil risotto makes a simple and satisfying side for any meal.

Course Side Dish

Cuisine Italian

Keyword Coconut Milk, Dairy-Free, Risotto, Vegan

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings 6 servings

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

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.
In a large skillet over medium low heat, heat 2 Tablespoons olive oil.
Add ½ diced onion and cook until soft, about 5 minutes.
Next, add 1 cup rice and 1 pod garlic to the skillet. Stir until translucent.
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.
Next, stir in ½ cup of the warmed water/broth mixture.
Once the first half cup has been absorbed into the rice, add another ½ cup.
Continue adding in half cup increments only adding the next half cup once the previous half cup has completely been absorbed.
After all of the liquid has been incorporated, remove from heat.
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.
Stir ¼ cup fresh basil into risotto and serve.