Lemon Champagne Risotto

I love having a risotto recipe for every season and for spring decided on lemon. Risotto is always a crowd pleaser for dinner parties and all my risotto recipes are vegan and gluten free, so they work for a variety of dietary needs. This lemon risotto is creamy with the perfect hint of tartness. I serve with sautéed spinach on top or roasted asparagus on the side.

Ingredients for Lemon Risotto

2 tablespoons olive oil

3 medium shallots, diced

3 garlic cloves, minced

1 ½ cups arborio rice

1 cup Champagne or prosecco

3 cups vegetable broth

1 can coconut milk

¾ teaspoon salt

zest of 1 lemon

3 tablespoons lemon juice

Directions for Lemon Risotto

In a medium pan, heat olive oil over medium heat. Add shallots, garlic, and a pinch of salt. Cook 5 minutes until the shallot is soft, stirring often.

Stir in the arborio rice and cook 2 minutes. Add in the Champagne and stir to incorporate. Add 1 cup of vegetable broth and bring to a boil. Reduce heat to low and simmer 25 minutes. While it is simmering, continue to add the remaining vegetable broth, 1 cup at a time. After each cup is added, continue to stir often and let the liquid reduce before adding another cup. After all the broth is added, stir in the coconut milk and let the liquid reduce. The risotto should be getting thick and creamy. Test a small amount for doneness, the risotto should be soft with no crunch left. 

Stir in the salt, zest, and lemon juice. Test again and adjust seasoning for your liking.

Serves 4 as a main course