Step 1

BROTH: In a medium saucepan, combine water, coconut milk and turmeric (if using). Stir and bring to a simmer over medium heat. Once simmering, reduce heat to low to keep the mixture warm. Add thyme sprigs to infuse the broth with herby goodness!

Step 2

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

Step 3

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

Step 4

Using a ladle or measuring cup, add warmed broth 1/2 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.

Step 5

Continue to add broth, stirring to incorporate, until the 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).

Step 6

Once the rice is cooked, stir in the lemon juice and fresh herbs. Taste and adjust as needed, adding more salt for balance, lemon juice for brightness, or herbs for freshness and flavor.

Step 7

To serve, divide risotto between serving bowls and garnish with extra herbs 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.