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1
In a medium saucepan, mix together the 1/2 cup water and broth and bring to a simmer.
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2
Once it is at a simmer, turn heat to low and cover to keep warm (I always heat the broth for my risotto but some people do not think this is necessary).
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3
In a medium, heavy saucepan, melt 2 tablespoons of vegan butter over medium heat.
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4
Add the diced shallot and saute until tender but stop before it becomes brown.
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5
Once the shallot is tender, add the uncooked rice to coat it with the butter and shallots.
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6
Next, add the wine and simmer until it is almost completely absorbed or evaporated.
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7
Now add 1/2 cup of the broth and water mixture at a time, waiting for it to be completely absorbed each time before adding more.
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8
If the rice is not tender after youve used all of the broth mixture, then add a little bit of water at a time and keep going.
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9
Once rice is tender, remove from heat and stir in remaining butter, lemon juice, lemon zest, salt and pepper.
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10
To serve the risotto, take the six lemons and cut 1/4 inch off of the bottom of each so that they sit upright.
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11
Then, cut one inch off of the top and scoop out the flesh of the lemon.
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12
Fill each hollowed out lemon with about 1/2 cup of the risotto.
