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Vegan Broccoli Risotto
Prep 10 minutes
Cooking 30 minutes
Total 40 minutes
Makes 4 servings

Ingredients
 

  • 1 small to medium broccoli
  • 1 brown onion
  • 3-5 garlic cloves
  • 3-4 tablespoon olive oil or sub half with vegan butter
  • 220g / 1 cup Arborio rice (risotto rice)
  • 125ml / ½ cup white wine optional, see notes
  • 625ml / 2 ½ cups vegetable broth
  • a handful toasted pine nuts optional
  • 2 sprigs rosemary optional (or other herbs)

Instructions
 

  • Dice onion and chop or slice (whichever you prefer) garlic cloves and if using, chop about 2 sprigs of fresh rosemary (or other herbs). Cut broccoli into florets and dice the stalk.
  • Heat about 3-4 tablespoons of olive oil over medium-high heat in a large frying pan, saucepan or pot. You can also use vegan butter (sub 2 tablespoons of olive oil with butter). Add onion and garlic and sauté for about 5 minutes until the onion turns translucent.
  • Add Arborio rice and stir frequently for about 2-3 minutes. If you like to add some herbs, this is the time to add them.
  • Pour in white wine (if not using, use more veggie broth instead) and allow it to boil and be absorbed into the rice. Then you add about 50ml / ¼ cup of broth and stir.
    Now, for the heat, we want a constant, medium simmer. You may need to lower your heat a bit down to medium.
  • We continue adding about 50ml / ¼ cup of broth for the next 25 minutes. So every time we add the broth, we stir quite frequently and wait until the rice fully absorbs the liquids before we add the next ‘load’ of broth.
  • In this manner, we slowly cook the rice. Once all the broth is used up, try the rice if it’s tender enough. If not, add some more broth and/or cook for a bit longer.
  • When you add the broccoli is totally up to you and how cooked you like it. For cooked, soft broccoli, add it to the risotto after 10 minutes.
    If you rather prefer it lightly cooked (or steamed), add the broccoli around the 20-minute mark.
  • Turn off the heat and leave the risotto in the pan/pot/saucepan on the stovetop for another 5minutes. If you’re left with some liquids, they usually steam off a bit or get absorbed now.
  • Top your vegan broccoli risotto with toasted nuts or seeds, garnish with parsley and serve hot.

Notes

  • make sure the wine is vegan! Alternatively, you could just add more broth or you could try this risotto with alcohol-free white wine if you don’t drink!
  • This vegan broccoli risotto keeps in the fridge for several days. Alternatively, you can also freeze it for up to 3 months.