• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About
    • Contact
    • Photo Use Policy

Connoisseurus Veg logo

SUBSCRIBE

Sign up for email updates and receive a free copy of my veggie burger e-book!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • Free Veggie Burger Book
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×
    You are here: Home / Entrees / Vegan Broccoli Cheese Risotto

    LAST UPDATED: November 9, 2020 • FIRST PUBLISHED: November 9, 2020

    Vegan Broccoli Cheese Risotto

    Jump to Recipe Print Recipe
    Vegan Broccoli Cheese Risotto

    This scrumptious risotto is packed with cheesy flavor and studded with tender broccoli florets. So rich, creamy, and delicious...you'd never guess it was dairy free!

    Pot of Vegan Broccoli Cheese Risotto with Napkin and Wooden Spoon in the Background

    I'm a big fan or vegan risotto recipes, in case you haven't noticed. Over the years I've shared recipes for mushroom risotto, tomato risotto, and butternut squash risotto, among others!

    Most conventional risotto recipes are made with milk or heavy cream. But the great thing about risotto is that it's so naturally creamy, you don't really miss the dairy in vegan versions.

    I decided it was time to create a seriously cheesy vegan risotto, and just in time for the holidays. This makes a great holiday main or side dish!

    What You'll Need

    Bowl of Vegan Broccoli Cheese Risotto with Spoon, Water Glass, and Red Pot in the Background
    • Vegan butter
    • Onion
    • Garlic
    • Arborio rice
    • Dry white wine
    • Vegetable broth
    • Fresh broccoli
    • Full-fat coconut milk
    • Nutritional yeast flakes
    • White miso paste
    • White wine vinegar
    • Salt
    • Hot sauce (optional, but it adds cheesy flavor. Trust me.)
    • Salt & pepper
    • Fresh chives

    How to Make Vegan Broccoli Cheese Risotto

    Close Up of a Spoonful of Vegan Broccoli Cheese Risotto Held Over a Pot

    Start by melting your vegan butter in a pot over medium heat. Once the butter begins to bubble, add diced onion. Let the onion cook for about 5 minutes, stirring from time to time, until it begins to soften up a bit. Then add minced garlic and cook everything for another minute or so.

    Now add the rice. Cook and stir the rice for a minute or two, until it begins to look a bit translucent. Stir in the white wine, bring it to a simmer, and let it cook for a few minutes, until most of the liquid has cooked off.

    Now begin adding warm broth, about a half cup at a time.

    Collage Showing Steps 1-4 of Making Vegan Broccoli Cheese Risotto: Sweat Onion in Butter, Add Rice, Add Wine and Add Broth

    Stir in each addition, bring it to a simmer, and let it cook for a few minutes until most of the liquid is absorbed or evaporated. Be sure to stir the pot very frequently. This is key to getting super creamy risotto.

    Also make sure to scrape the bottom of your pot with a spoon from time to time, to prevent rice from sticking to it and burning.

    Continue adding broth in increments. Over time the rice will start to bulk up and become tender.

    Collage Showing 4 Stages of Vegan Broccoli Cheese Risotto Simmering in a Pot

    By the time you've added 3 or 4 cups, the rice should be almost done. Stir in one more half cup of broth, along with some fresh broccoli florets.

    Once the final addition of broth has been absorbed, stir in coconut milk, nutritional yeast, miso paste, and white wine vinegar. Continue cooking and stirring until the risotto is super creamy and the broccoli is tender.

    Collage Showing Final 4 Steps For Making Vegan Broccoli Cheese Risotto: Add Broccoli, Add Broth, Add Coconut Milk, and Add Nutritional Yeast and Miso

    Take the pot off of heat and season the risotto with salt and pepper. You can also add a dash of hot sauce for some extra cheesy flavor, if you'd like.

    Serve your risotto with a sprinkle of fresh chives.

    Overhead View of a Bowl of Vegan Broccoli Cheese Risotto on a Wooden Surface

    Vegan Broccoli Cheese Risotto Tips & FAQ

    • Is this dish gluten-free? It is!
    • Leftovers & storage: Leftovers of this dish keep great. Store them in a sealed container in the fridge for up to 4 days, or in the freezer for up to 3 months. If the risotto thickens or dries up a bit, just add a bit of water or non-dairy milk when reheating.
    • Does this dish taste like coconut milk? Not to me, but if you're very sensitive to the taste of coconut, try subbing another variety of unsweetened and unflavored non-dairy milk.
    • Why does this recipe include the option of hot sauce? Will that make it spicy? Hot sauce actually makes the dish taste cheesy. It's totally optional, but will definitely add to the flavor. If you stick with a milder sauce like Cholula or Crystal it won't add much heat.

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Pot of Vegan Broccoli Cheese Risotto with Napkin and Wooden Spoon in the Background
    5 from 4 votes
    Print

    Vegan Broccoli Cheese Risotto

    This scrumptious risotto is packed with cheesy flavor and studded with tender broccoli florets. So rich, creamy, and delicious...you'd never guess it was dairy free!

    Course Entree, Side Dish
    Cuisine American
    Prep Time 15 minutes
    Cook Time 35 minutes
    Total Time 50 minutes
    Servings 6
    Calories 324 kcal
    Author Alissa Saenz

    Ingredients

    • 2 tablespoons vegan butter
    • 1 medium onion, diced
    • 3 garlic cloves, minced
    • 1 ½ cups Arborio rice
    • 3 to 4 cups vegetable broth, warmed
    • 4 cups fresh broccoli florets
    • ½ cup full-fat coconut milk
    • ¼ cup nutritional yeast flakes
    • 1 tablespoon white miso paste
    • 2 teaspoons white wine vinegar
    • 1 teaspoon hot sauce, such as Cholula or crystal (or to taste, optional)
    • Salt and pepper, to taste
    • Fresh chives, for serving
    US Customary - Metric

    Instructions

    1. Melt the butter in a large pot over medium heat.

    2. Once the butter melts and begins to bubble, add the onion. Cook the onion for about 5 minutes, stirring occasionally, until soft and translucent.

    3. Stir in the garlic and cook it with the onion for about 1 minute, until very fragrant.

    4. Stir in the rice. Cook the rice for 1 to 2 minutes, stirring frequently, until it turns slightly translucent.

    5. Stir in about ½ cup of the broth. Bring it to a simmer and cook the rice with the broth for 2 to 3 minutes, stirring very frequently, until most of the broth has evaporated or been absorbed by the rice.

    6. Continue adding broth in ½ cup increments until the rice is almost done, but the grains are still a bit firm at their centers. This should take about 20 minutes and 3 to 3 ½ cups of broth.

    7. Add one more ½ cup of broth, along with the broccoli. Continue stirring and cooking until the liquid has been absorbed or cooked off.

    8. Stir in the coconut milk, nutritional yeast, miso, and vinegar. Continue cooking and stirring until the broccoli is tender and the rice is very soft and creamy.

    9. Remove the pot from heat and season the risotto with hot sauce (optionally) and salt and pepper to taste. Adjust any other seasonings to taste.

    10. Divide onto plates or into bowls and top with chives. Serve.

    Nutrition Facts
    Vegan Broccoli Cheese Risotto
    Amount Per Serving (1 cup (⅙ of recipe))
    Calories 324 Calories from Fat 85
    % Daily Value*
    Fat 9.4g14%
    Saturated Fat 5.5g28%
    Sodium 552mg23%
    Potassium 475mg14%
    Carbohydrates 49.2g16%
    Fiber 5.4g22%
    Sugar 5.3g6%
    Protein 8.9g18%
    Calcium 49mg5%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Super Simple Vegan Gravy
    Vegan Creamed Spinach »

    Sharing is caring!

    • Facebook
    • Twitter
    • Email

    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

    Subscribe

    Subscribe for email updates and receive a free copy of my veggie burger e-book!

    Reader Interactions

    Comments

    1. Marcella says

      November 09, 2020 at 6:58 pm

      5 stars
      Delicious!!!!
      I added a little white wine with the veggie broth
      And red pepper flakes
      This is a keeper!

      Reply
    2. Vanessa says

      November 10, 2020 at 8:12 am

      Can't find Arboro rice. What rice can I substitute? Hiw can I make this Broccoli & Cheese Rice?

      Reply
    3. Kailie says

      November 19, 2020 at 11:52 am

      5 stars
      Turned out super cheesy and I love the flavor! I followed the directions but when it was supposed to be finished, the rice was still very hard and crunchy. I ended up gradually adding a few extra cups of water and continued to cook for an extra 40 minutes at the end. I'm wondering if I did something wrong in the first few steps?

      Reply
      • Alissa Saenz says

        November 22, 2020 at 8:11 pm

        Oh wow, that's a long time! Is it possible you used a variety of rice other than arborio? Or kept the heat too low? Those are the only things I can think of. Glad you enjoyed it though!

        Reply
    4. Melissa says

      December 03, 2020 at 8:15 am

      5 stars
      This was delicious! I cut the hot sauce down to 1/2 tsp, perfect cheesy flavor. Amazing! Kids loved it too. How would you convert this to an Instant Pot risotto recipe?

      Reply
    5. Amanda says

      March 23, 2021 at 7:34 pm

      5 stars
      So tasty! My omnivore sister even loved it. It just took mine 10 extra minutes or so to cook through all the way, and I roasted the broccoli separately. Wonderful recipe!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Alissa Holding a Coffee Cup

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

    More about me →

    Popular

    • The Best Vegan Banana Bread
    • Crispy Baked Teriyaki Tofu
    • Creamy Vegan Rice Pudding
    • Classic Lentil Soup

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up for emails and updates

    Contact

    • About
    • Contact
    • Photo Use Policy

    As an Amazon Associate I earn from qualifying purchases. Learn more here.

    Copyright © 2013-2022 Tofu Press LLC & Alissa Saenz

    322 shares
    • 39