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

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!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Entree, Side Dish
Cuisine: American
Servings: 6
Calories: 324kcal
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

  • Melt the butter in a large pot over medium heat.
  • Once the butter melts and begins to bubble, add the onion. Cook the onion for about 5 minutes, stirring occasionally, until soft and translucent.
  • Stir in the garlic and cook it with the onion for about 1 minute, until very fragrant.
  • Stir in the rice. Cook the rice for 1 to 2 minutes, stirring frequently, until it turns slightly translucent.
  • 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.
  • 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.
  • Add one more ½ cup of broth, along with the broccoli. Continue stirring and cooking until the liquid has been absorbed or cooked off.
  • 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.
  • 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.
  • Divide onto plates or into bowls and top with chives. Serve.

Nutrition

Serving: 1cup (⅙ of recipe) | Calories: 324kcal | Carbohydrates: 49.2g | Protein: 8.9g | Fat: 9.4g | Saturated Fat: 5.5g | Sodium: 552mg | Potassium: 475mg | Fiber: 5.4g | Sugar: 5.3g | Calcium: 49mg | Iron: 3mg