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!
Nutrition Facts
Ingredients
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 1/2 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 1/2 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 1/2 cups of broth.
Add one more 1/2 cup of broth, along with the broccoli. Continue stirring and cooking until the liquid has been absorbed or cooked off.
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Reviews from the Original Source
So tasty! My omnivore sister even loved it. It just took mine 10 extra minutes or so to cook through all the way, and I roasted the broccoli separately. Wonderful recipe!
This was delicious! I cut the hot sauce down to 1/2 tsp, perfect cheesy flavor. Amazing! Kids loved it too. How would you convert this to an Instant Pot risotto recipe?
Turned out super cheesy and I love the flavor! I followed the directions but when it was supposed to be finished, the rice was still very hard and crunchy. I ended up gradually adding a few extra cups of water and continued to cook for an extra 40 minutes at the end. I'm wondering if I did something wrong in the first few steps?
Delicious!!!!
I added a little white wine with the veggie broth
And red pepper flakes
This is a keeper!
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