Creamy broccoli risotto with vegan cheese! This flavorful weeknight dinner is very simple and doesn't contain many ingredients. It's gluten-free, comforting, cheesy and ready in about 30 minutes!
Pour 3 cups of vegetable broth into a saucepan and bring to a low simmer. Keep it on the stovetop to reheat if needed.
Heat oil or vegan butter in a skillet/frying pan. Add onion and sauté for about 4 minutes, stirring occasionally. Stir in minced garlic and arborio rice and sauté for a further one minute or until the rice is opaque and nicely toasted.
Pour in 1/2 cup of wine to deglaze the pan, stirring frequently until the wine is absorbed.
Add 1/2 cup vegetable broth to the rice, and let simmer on low heat until the broth is absorbed. Stir frequently to achieve a creamy risotto. Add more broth, 1/2 cup at a time until the broth is absorbed, then add more.
After about 10 minutes, add salt, black pepper, lemon juice, broccoli florets, and more broth. Put a lid on the pan and let simmer for about 10 minutes, adding more broth if needed and stirring frequently. You will need about 2 1/2 to 3 cups of vegetable broth in total until the rice is cooked.
Meanwhile, make a batch of my easy vegan cheese sauce (or use store-bought vegan queso). Pour the sauce into the pan and stir to combine.
Taste and adjust seasonings, adding more salt/pepper/lemon juice to taste. Garnish with fresh herbs, serve immediately and enjoy. Store leftovers covered in the refrigerator for up to 3 days.
Notes
Read the "Helpful Tips And Variations" in the blog post above.
Recipe serves 4. Nutrition facts are for one serving.
Nutrition Facts
Vegan Risotto With Broccoli
Amount per Serving
Calories
391
% Daily Value*
Fat
12
g
18
%
Saturated Fat
7
g
35
%
Carbohydrates
58
g
19
%
Fiber
5
g
20
%
Sugar
6
g
7
%
Protein
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.