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Vegan Broccoli Cheese Risotto Recipe

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3.9 from 15 reviews

This Vegan Broccoli Cheese Risotto is a creamy, comforting dish made without any dairy. Utilizing Arborio rice, fresh broccoli, and a blend of flavorful ingredients like nutritional yeast and miso paste, this risotto delivers cheesy richness purely from plant-based sources. The coconut milk adds creaminess while the white vinegar and hot sauce provide layers of tang and subtle heat, making it a satisfying and wholesome meal perfect for vegan and vegetarian diets.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Base Ingredients

  • 2 tablespoons vegan butter
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 ½ cups Arborio rice
  • ½ cup vegetable broth
  • 3 to 4 cups vegetable broth, warmed

Vegetables and Flavorings

  • 4 cups fresh broccoli florets
  • ½ cup full-fat coconut milk
  • ¼ cup nutritional yeast flakes
  • 1 tablespoon white miso paste
  • 2 teaspoons white vinegar
  • 1 teaspoon hot sauce, such as Cholula or Crystal (optional, or to taste)
  • Salt and pepper, to taste

Garnish

  • Fresh chives, for serving

Instructions

  1. Sauté Aromatics: Melt the vegan butter in a large pot over medium heat. Once melted and bubbling, add the diced onion and cook for about 5 minutes, stirring occasionally until the onion becomes soft and translucent.
  2. Add Garlic: Stir in the minced garlic and cook for about 1 minute, until very fragrant, being careful not to burn it.
  3. Toast Rice: Add the Arborio rice to the pot, cooking for 1–2 minutes while stirring frequently until the rice appears slightly translucent around the edges.
  4. Start Adding Broth: Pour in ½ cup of vegetable broth and bring to a simmer. Cook for 2–3 minutes, stirring constantly until the liquid is mostly absorbed by the rice.
  5. Continue Broth Absorption: Add about ½ cup of the warmed broth and simmer, stirring very frequently until most of the broth is absorbed. Repeat this process, slowly adding broth in ½-cup increments, until the rice is nearly cooked but still slightly firm in the center. This will take approximately 20 minutes and about 3 to 3½ cups of broth.
  6. Add Broccoli and Broth: Add the final ½ cup of broth along with the fresh broccoli florets. Continue stirring and cooking until the liquid is absorbed and the broccoli softens.
  7. Finish Risotto: Stir in the full-fat coconut milk, nutritional yeast flakes, white miso paste, and white vinegar. Keep cooking and stirring until the broccoli is tender and the risotto is creamy and soft.
  8. Season and Serve: Remove the pot from heat. Season with hot sauce if desired, plus salt and pepper to taste. Adjust seasonings as needed. Divide the risotto into bowls or plates and garnish with fresh chives before serving.

Notes

  • Use warmed vegetable broth to ensure even cooking and better absorption.
  • Stir frequently to prevent the risotto from sticking and to develop its creamy texture.
  • You can adjust the amount of broth depending on your desired risotto consistency.
  • For a spicier version, increase the quantity of hot sauce or add crushed red pepper flakes.
  • This recipe is naturally vegan and can be made gluten-free by verifying that your vegetable broth is gluten-free.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-inspired
  • Diet: Vegan

Find it online: https://iamstarved.com/vegan-broccoli-cheese-risotto-recipe/