Creamy Vegan Broccoli & Cheese Risotto

  • Recipe
  • Nutrition
  • Notes
Recipe

Creamy Vegan Broccoli & Cheese Risotto (Total Time 30 Minutes --- Servings 4)

Nutrition

Vegan Risotto With Broccoli

Amount Per Serving

Calories 391Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g35%

Carbohydrates 58g19%

Fiber 5g20%

Sugar 6g7%

Protein 9g18%

*Percent Daily Values are based on a 2000 calorie diet.

Notes

Recipe serves 4. Nutrition facts are for one serving.

Creamy broccoli risotto with vegan cheese! This flavorful weeknight dinner is very simple and doesn't contain many ingredients. It's

gluten-free, comforting, cheesy and ready in about 30 minutes!


Cuisine Italian

Prep Time10 minutes

Cook Time20 minutes

Total Time30 minutes

Servings 4

Ingredients

1 tbsp oil or vegan butter

1 medium yellow onion diced

3 garlic cloves minced

1 cup (200 g) risotto rice (e.g. Arborio)

2 1/2 to 3 cups (600-700 ml) vegetable broth warmed on the stovetop

1/2 cup (120 ml) white wine (vegan) or more broth

3 cups (225 g) broccoli cut into bite-sized florets

Sea salt and black pepper to taste

1 tbsp lemon juice (or more to taste)

1 batch vegan cheese sauce or store-bought vegan queso

Instructions

Pour 3 cups of vegetable broth into a saucepan and bring to a low simmer. Keep it on the stovetop to reheat if needed.

Heat oil or vegan butter in a skillet/frying pan. Add onion and sauté for about 4 minutes, stirring occasionally. Stir in minced garlic and arborio rice and sauté for a further one minute or until the rice is opaque and nicely toasted.

Pour in 1/2 cup of wine to deglaze the pan, stirring frequently until the

wine is absorbed.

Add 1/2 cup vegetable broth to the rice, and let simmer on low heat until the broth is absorbed. Stir frequently to achieve a creamy risotto. Add more broth, 1/2 cup at a time until the broth is absorbed, then add more.

After about 10 minutes, add salt, black pepper, lemon juice, broccoli florets, and more broth. Put a lid on the pan and let simmer for about 10 minutes, adding more broth if needed and stirring frequently. You will need about 2 1/2 to 3 cups of vegetable broth in total until the rice is cooked.

Meanwhile, make a batch of my easy vegan cheese sauce (or use store-bought vegan queso). Pour the sauce into the pan and stir to combine.

Taste and adjust seasonings, adding more salt/pepper/lemon juice to taste. Garnish with fresh herbs, serve immediately and enjoy. Store

leftovers covered in the refrigerator for up to 3 days.