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the best vegan risotto with broccoli and cheese on a plate
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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!
Course Main Course, Side Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 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 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g35%
Carbohydrates 58g19%
Fiber 5g20%
Sugar 6g7%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.