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
Vegan butterOnionGarlicArborio riceDry white wineVegetable brothFresh broccoliFull-fat coconut milkNutritional yeast flakesWhite miso pasteWhite wine vinegarSaltHot sauce (optional, but it adds cheesy flavor. Trust me.)Salt & pepperFresh chives
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.
Is this dish gluten-free? It is!Leftovers & storage: Leftovers of this dish keep great. Store them in a sealed container in the fridge for up to 4 days, or in the freezer for up to 3 months. If the risotto thickens or dries up a bit, just add a bit of water or non-dairy milk when reheating.Does this dish taste like coconut milk? Not to me, but if you’re very sensitive to the taste of coconut, try subbing another variety of unsweetened and unflavored non-dairy milk.Why does this recipe include the option of hot sauce? Will that make it spicy? Hot sauce actually makes the dish taste cheesy. It’s totally optional, but will definitely add to the flavor. If you stick with a milder sauce like Cholula or Crystal it won’t add much heat.
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