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    Home » Garden To Table

    Lemon Risotto with Roasted Cauliflower

    Published: Mar 15, 2018 · Modified: Dec 25, 2023 · 11 Comments

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Save Recipe Saved!

    This vegan and gluten-free Lemon Risotto is a creamy citrus rice dish that's served with spiced and roasted cauliflower.  Serve this dish as a main course for Date Night, or as a fancy side dish at your next dinner party!

    Lemon Risotto with Roasted Cauliflower in a serving bowl

    Some foods just scream "FANCY!" 

    It doesn't matter where you eat them, it doesn't matter what you're wearing, and it doesn't matter who you're with-- with every single bite-- you feel like a pretty pretty princess.  

    Risotto is one of those foods.  Why?  What's so special about rice?

    Well, risotto isn't just ANY rice.  It's creamy, indulgent, fancy-pants rice!  One bite, and you'll be hooked! 

    This Lemon Risotto dish is vegan, gluten-free, and topped with spiced and roasted cauliflower for a gourmet-style dinner.

    Arborio Rice
    Arborio Rice

    What is Risotto?

    Risotto is an Italian rice dish made with the short-grain, easy-to-find, and inexpensive arborio rice. 

    It's cooked slowly over low heat with gradual amounts of warm broth added to the rice. 

    Slowly, the rice plumps up and becomes creamy and fabulous-- even without added cream!

    Can I Use a Different Type of Rice in Lemon Risotto?

    You could, but it might not (and likely won't) have the same rich and silky texture as traditional risotto.

    Quick Tip: Arborio rice should be right next to all the other rice at your usual grocery store.

    How Do I Know When To Add More Broth to the Lemon Risotto?

    The trick to extra-creamy risotto is to cook the rice slowly.  You'll ladle in a little broth at a time, and stir as it cooks.  You'll know it's time to add more broth when you can push a section of the rice aside in the pan, and broth does not fill the gap.

    This Rice is NOT Ready for More Broth
    This Rice is NOT Ready for More Broth
    This Rice is Ready for More Broth to be Added
    This Rice is Ready for More Broth to be Added

    How to Roast Cauliflower

    I pair my lemon risotto with cauliflower that's been tossed in smoked paprika and chili powder and then roasted.  The spiced cauliflower has a smoky flavor that works well with the citrus we're adding to the rice.

    I like to prep my cauliflower before I start cooking the risotto-- simply toss it in the spices and olive oil, and lay it out on a baking sheet. 

    Once you start adding the broth to your risotto, slide the baking sheet into the oven, and everything should be ready at about the same time!

    Toss Cauliflower with Spices & Place on Baking Sheet

    Once the risotto and cauliflower are both finished cooking, scoop the risotto into a serving dish and top it with the veggies.  I add a little diced green onion to add extra color and flavor, and then it's ready!

    This meal feels "so fancy" that you may be tempted to wear a tiara and practice your posture while you carry the serving dish to the table.  Feel free to hold your pinky out and pretend that you're at High Tea with the Queen as you bite into this superstar rice dish!

    Lemon Risotto with Roasted Cauliflower in a serving bowl

    Want more FANCY VEGAN sides?  Try these: French Lentils with Dijon Vinaigrette, Beluga Lentil Salad, and Oven-Roasted Asparagus with Charred Lemon

    Lemon Risotto with Roasted Cauliflower in a serving bowl
    Print Recipe Save Recipe Saved!
    5 from 8 votes

    Lemon Risotto with Roasted Cauliflower

    This vegan Lemon Risotto is a creamy citrus rice dish that's served with spiced and roasted cauliflower.  Serve this dish as a main course for Date Night, or as a fancy side dish at your next dinner party!
    Author: Sarah Trenalone
    Prep Time10 minutes mins
    Cook Time30 minutes mins
    Total Time40 minutes mins
    Course: Main Course, Side Dish
    Cuisine: American, Italian
    Servings: 2 people
    Calories: 604kcal
    Freezer Friendly?
    No
    Will It Keep?
    4-5 Days (Fridge)
    Prevent your screen from going dark

    Ingredients

    Roasted Cauliflower:

    • ½ cauliflower head, broken into florets
    • 2 tablespoons olive oil
    • 1 teaspoon smoked paprika
    • 1 teaspoon chili powder
    • ½ teaspoon sea salt

    Lemon Risotto:

    • 2 cups vegetable broth
    • 1 tablespoon olive oil
    • 1 onion, diced
    • 2 garlic cloves, finely diced
    • ¾ cup Arborio rice
    • 2 sprigs fresh rosemary, removed from stem
    • ½ cup dry white wine
    • 1 lemon (zest first, then juice)
    • 1 teaspoon turmeric (for color, omit if you don't have)
    • ½ teaspoon sea salt, to taste
    • To Serve: diced green onion, optional

    Instructions

    • Preheat oven to 450°F.
    • Prepare cauliflower by tossing it in the paprika, chili powder, salt, and olive oil.  Spread the cauliflower out on a baking sheet and set aside.  (Don't put it in the oven yet.)
    • Heat broth in saucepan over medium heat until hot, and then keep warm on low heat.
    • Meanwhile, heat olive oil in a large pan or wok over medium heat.  When the oil begins to ripple, add the diced onion and cook 3-4 minutes until the onions soften.
      Add garlic to the pan and cook 1 minute.  
      Cook Onions + Garlic
    • Add rice and stir 1-2 minutes.  Add the rosemary and stir.
      Lower the heat to medium-low. Add white wine and simmer, stirring constantly, until wine is completely absorbed (4-5 minutes). 
      Add Lemon Juice + Rosemary
    • Ladle over about ½ cup of broth, and stir every few minutes until all the liquid is absorbed.
      Test to see if you're ready to add more broth: Use a spatula or spoon to pull the rice across the pan. If the space immediately fills with liquid, the rice isn't ready. When the space stays dry, the rice is ready for more broth.
      Repeat until all your broth is gone.
      Don't rush these steps- you want the rice to slowly release the starch and become creamy. Rushing will result in less creamy risotto.
      Risotto is Ready for More Broth
    • After adding the first ½ cup of broth to the rice, put the cauliflower in the oven and set a timer for 20 minutes.
    • When you've finished adding all the broth to the risotto, and the liquid has absorbed into the rice, add the lemon zest, lemon juice, and turmeric.  Stir to incorporate.  Taste, and add more salt if desired.
    • Remove risotto from heat and cover to keep warm until the cauliflower finishes roasting. Serve risotto topped with cauliflower, and add green onion for garnish.  Serve immediately.

    Notes

    Serves 2 as a main dish, 4 as a side dish.  This recipe is easily doubled, but the cook time for the risotto will be longer.
    Recipe Variations:
    • (Not Vegan): Add ¼ cup mascarpone cheese to the risotto when it's finished cooking, and stir to incorporate.
    • (Not Vegan): Substitute cauliflower for shrimp.  Toss thawed shrimp in the spices listed for the cauliflower, heat the oil in a pan over medium-high heat, and sauté shrimp 1-2 minutes per side until they turn pink.
    • Make only the cauliflower or only the risotto, and serve as a side dish to another meal.

    Nutrition

    Calories: 604kcal (30%) | Carbohydrates: 84g (28%) | Protein: 9g (18%) | Fat: 22g (34%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Sodium: 2172mg (94%) | Potassium: 771mg (22%) | Fiber: 9g (38%) | Sugar: 9g (10%) | Vitamin A: 1332IU (27%) | Vitamin C: 103mg (125%) | Calcium: 83mg (8%) | Iron: 5mg (28%)
    Tried this recipe?Leave a comment and rating below!

    This recipe idea was inspired by Half Baked Harvest's Pasta Risotto with Chickpeas.

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    5 from 8 votes (1 rating without comment)

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    Comments

    All commentsI made this
    1. Dahn says

      March 21, 2016 at 11:25 pm

      5 stars
      how delicious!! I love risotto. It does make a seemingly normal food into something fancy

      Reply
    2. Meg says

      March 24, 2016 at 11:31 am

      5 stars
      Oh my gosh, I love risotto. Thanks for sharing!

      Reply
      • champagne-tastes says

        March 24, 2016 at 2:08 pm

        welcome!! me too!

        Reply
    3. lisa says

      March 30, 2016 at 10:27 pm

      5 stars
      Looks like creamy deliciousness. I thought this was going to be so hard but it wasn't! Delicious

      Reply
      • champagne-tastes says

        March 30, 2016 at 10:56 pm

        Oh it's not hard!! You just have to take your time and let it cook slowly. It's so worth it!!

        Reply
    4. Azlin Bloor says

      June 08, 2016 at 5:43 am

      5 stars
      Looove the flavour and colour of this risotto! And I just imagine how good this would be with lobster!

      Reply
      • champagne-tastes says

        June 08, 2016 at 7:38 am

        Thanks! 🙂

        Reply
    5. Dawn says

      March 16, 2018 at 8:35 am

      5 stars
      I love risotto and make it on the regular. My fave is mushroom, but will definitely have to give this one a try - nice a bright flavours perfect for spring 🙂

      Reply
      • champagne-tastes says

        March 21, 2018 at 9:29 am

        I love mushroom risotto too!

        Reply
    6. Meg says

      March 20, 2018 at 11:46 am

      5 stars
      That cauliflower is making me drool! I love risotto so much and am loving the lemon and chili powder combo!

      Reply
    7. Rose says

      March 20, 2020 at 10:17 pm

      5 stars
      I made this and we devoured it!!! I think I’m going to make the cauliflower part again this week!

      Reply
    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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