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!
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
- 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
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.
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.
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.
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.
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.
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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!
Ingredients
- 2 tablespoons vegan butter
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 1/2 cups Arborio rice
- 3 to 4 cups vegetable broth, warmed
- 4 cups fresh broccoli florets
- 1/2 cup full-fat coconut milk
- 1/4 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
Instructions
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Melt the butter in a large pot over medium heat.
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Once the butter melts and begins to bubble, add the onion. Cook the onion for about 5 minutes, stirring occasionally, until soft and translucent.
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Stir in the garlic and cook it with the onion for about 1 minute, until very fragrant.
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Stir in the rice. Cook the rice for 1 to 2 minutes, stirring frequently, until it turns slightly translucent.
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Stir in about 1/2 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.
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Continue adding broth in 1/2 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 1/2 cups of broth.
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Add one more 1/2 cup of broth, along with the broccoli. Continue stirring and cooking until the liquid has been absorbed or cooked off.
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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.
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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.
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Divide onto plates or into bowls and top with chives. Serve.
Delicious!!!!
I added a little white wine with the veggie broth
And red pepper flakes
This is a keeper!
Can’t find Arboro rice. What rice can I substitute? Hiw can I make this Broccoli & Cheese Rice?
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?
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!