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.