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![Vegan Lemon Risotto [Gluten-Free]](https://x.yummlystatic.com/web/1x1.png)
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Ingredients
US|METRIC
4 SERVINGS
- 48 oz. gluten
- vegetable broth
- 2 Tbsp. vegan butter (I used Earth Balance)
- 2 Tbsp. extra virgin olive oil
- 1/4 cup shallot (chopped)
- 2 cups arborio rice
- 1/2 cup dry white wine (vegan, preferably Pinot Grigio, I used Candoni Green)
- 1/4 cup nutritional yeast
- 1/4 cup vegan Parmesan cheese (shredded, I used Violife brand - *see note below)
- kosher salt (to taste)
- freshly ground black pepper (to taste)
- 2 Tbsp. lemon juice (freshly squeezed)
- 1/2 tsp. lemon zest
- fresh parsley (Chopped, for garnish, to taste, optional)
- 1 lemon (medium, cut into circle-shaped slices, for garnish, optional)
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