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!
I’m a big fan or vegan risotto recipes, in case you haven’t noticed. Over the years I’ve shared recipes for mushroom risotto, tomato risotto, and butternut squash risotto, among others! Most conventional risotto recipes are made with milk or heavy cream. But the great thing about risotto is that it’s so naturally creamy, you don’t really miss the dairy in vegan versions. I decided it was time to create a seriously cheesy vegan risotto, and just in time for the holidays. This makes a great holiday main or side dish! What You’ll Need
How to Make Vegan Broccoli Cheese Risotto
Start by melting your vegan butter in a pot over medium heat. Once the butter begins to bubble, add diced onion. Let the onion cook for about 5 minutes, stirring from time to time, until it begins to soften up a bit. Then add minced garlic and cook everything for another minute or so. Now add the rice. Cook and stir the rice for a minute or two, until it begins to look a bit translucent. Stir in the white wine, bring it to a simmer, and let it cook for a few minutes, until most of the liquid has cooked off. Now begin adding warm broth, about a half cup at a time.
Stir in each addition, bring it to a simmer, and let it cook for a few minutes until most of the liquid is absorbed or evaporated. Be sure to stir the pot very frequently. This is key to getting super creamy risotto. Also make sure to scrape the bottom of your pot with a spoon from time to time, to prevent rice from sticking to it and burning. Continue adding broth in increments. Over time the rice will start to bulk up and become tender.
By the time you’ve added 3 or 4 cups, the rice should be almost done. Stir in one more half cup of broth, along with some fresh broccoli florets. Once the final addition of broth has been absorbed, stir in coconut milk, nutritional yeast, miso paste, and white wine vinegar. Continue cooking and stirring until the risotto is super creamy and the broccoli is tender.
Take the pot off of heat and season the risotto with salt and pepper. You can also add a dash of hot sauce for some extra cheesy flavor, if you’d like. Serve your risotto with a sprinkle of fresh chives.
Vegan Broccoli Cheese Risotto Tips & FAQ
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it! Vegan Broccoli Cheese RisottoThis 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 Time 15 minutes Cook Time 35 minutes Total Time 50 minutes Servings 6 Calories 324 kcal Author Alissa Saenz Ingredients
Instructions
Nutrition Facts Vegan Broccoli Cheese Risotto Amount Per Serving (1 cup (1/6 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. Sharing is caring! from http://easyveganrecipes.info/vegan-broccoli-cheese-risotto/?utm_source=rss&utm_medium=rss&utm_campaign=vegan-broccoli-cheese-risotto
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