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!
- 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
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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 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.
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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.
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Add one more ½ 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.