Creamy Broccoli Risotto
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
Preparation
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