This recipe was developed by Lisa at The Viet Vegan for USA Rice Canada.
“This recipe is my go-to for fridge leftovers. Have some cooked lentils lying around? A stray carrot, some limp celery? Risotto is the perfect way to revive any of those by adding whatever vegetables you have, grated and stirred into this super simple risotto. A little vegan cheese adds a touch of creaminess and richness, lemon adds the tartness to balance, and onions and carrot adds a bit of extra flavour to let the risotto really sing. You can make risotto with any kind of starchy rice, but short grain Arborio is your best bet.”