In a medium saucepan, mix together the 1/2 cup water and broth and bring to a simmer. 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).

In a medium, heavy saucepan, melt 2 tablespoons of vegan butter over medium heat. Add the diced shallot and saute until tender but stop before it becomes brown.

Once the shallot is tender, add the uncooked rice to coat it with the butter and shallots.

Next, add the wine and simmer until it is almost completely absorbed or evaporated.

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.

If the rice is not tender after you’ve used all of the broth mixture, then add a little bit of water at a time and keep going. Once rice is tender, remove from heat and stir in remaining butter, lemon juice, lemon zest, salt and pepper.

To serve the risotto, take the six lemons and cut 1/4 inch off of the bottom of each so that they sit upright. Then, cut one inch off of the top and scoop out the flesh of the lemon.

Fill each hollowed out lemon with about 1/2 cup of the risotto.