Vegan Risotto With Broccoli
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!
Servings 4
Ingredients
- 1 tbsp oil or vegan butter
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 1 cup (200 g) risotto rice (e.g. Arborio)
- 2 1/2 to 3 cups (600-700 ml) vegetable broth warmed on the stovetop
- 1/2 cup (120 ml) white wine (vegan) or more broth
- 3 cups (225 g) broccoli cut into bite-sized florets
- Sea salt and black pepper to taste
- 1 tbsp lemon juice (or more to taste)
- 1 batch vegan cheese sauce or store-bought vegan queso
Instructions
- 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.