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5 from 4 votes
Pot of Vegan Broccoli Cheese Risotto with Napkin and Wooden Spoon in the Background
Vegan Broccoli Cheese Risotto
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins

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
Servings: 6
Calories: 324 kcal
Author: Alissa Saenz
  • 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
  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.