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4.9 from 42 votes

Lemon Saffron Risotto

Lemon, saffron, fennel and asparagus flavor this risotto recipe sometimes called Milanese, but sans the parmesan making it vegan.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6
Calories: 334 kcal
Course: Side Dish , Main Course
Cuisine: Italian

Ingredients

Roasted Vegetables:
  • 2 teaspoons extra-virgin olive oil
  • 1 fennel bulb , thinly sliced
  • 1 bunch asparagus , cut into 2-inch pieces
  • Coarse sea salt & fresh ground pepper
Risotto:
  • 4 cups low-sodium vegetable stock
  • 3 tablespoons vegan butter or olive oil
  • 1 cup white onion , chopped
  • 3 cloves garlic , thinly sliced
  • 1 ½ cups arborio rice
  • ½ teaspoon saffron threads , soaked in 2 tablespoons hot water
  • ¾ cup dry white wine
  • 2 teaspoons fresh lemon zest , grated
  • 1 teaspoon coarse sea salt
  • 2 tablespoons pine nuts , toasted
  • 2 tablespoons fresh lemon juice

Instructions

    Cup of Yum
  1. Preheat oven to 400°F.
  2. In a medium bowl, toss together the olive oil, fennel and asparagus. After fully coated, season liberally with coarse sea salt and ground black pepper.
  3. Remove mixture from the bowl to a rimmed baking sheet, leaving excess oil in the mixing bowl.
  4. Roast for 12-14 minutes or until vegetables are soft and even a little crispy. Remove and set aside.
  5. In a small saucepan, heat the vegetable stock over low heat, keep on low heat.
  6. In a large skillet, melt the butter and add the onion over medium-low heat. Sauté until soft and fragrant, approximately 4 minutes.
  7. Add the garlic, sauté another 2 minutes before adding the risotto rice. Toast rice grains to coat in butter and toast until lightly brown, approximately 3-4 minutes.
  8. Add the soaked saffron threads and white wine, stirring well. Continue to cook on medium-low heat.
  9. When liquid is gone and rice is dry, add 1 cup of the vegetable broth. Stir continuously until all is absorbed. Continue to add broth in 1 cup increments until gone and risotto is creamy and plump.
  10. Stir in the lemon zest, salt, roasted vegetables, and toasted pine nuts. Right before serving, squeeze fresh lemon juice over risotto.
  11. If you’ve tried this recipe, come back and let us know how it was in the comments or ratings.

Nutrition Information

Calories 334kcal (17%) Carbohydrates 49g (16%) Protein 5g (10%) Fat 11g (17%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Sodium 1038mg (43%) Potassium 296mg (8%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 408IU (8%) Vitamin C 9mg (10%) Calcium 34mg (3%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 334

% Daily Value*

Calories 334kcal 17%
Carbohydrates 49g 16%
Protein 5g 10%
Fat 11g 17%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Sodium 1038mg 43%
Potassium 296mg 6%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 408IU 8%
Vitamin C 9mg 10%
Calcium 34mg 3%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.