This easy vegan broccoli risotto is a rich and creamy 1-pot meal made from arborio rice and healthy broccoli. It’s a hit with both kids and adults plus it’s gluten-free and dairy-free so everyone can enjoy it. Simple enough for a weeknight meal, but tasty enough for a special dinner or holiday.

A bowl of risotto with a fork taking some off the top.

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If you have never tried risotto before you have to give it a try.  It’s a simple dish made with arborio rice.  This Italian rice is starchy and uses a different cooking method than traditional rice.  The result is a bowl of rich and creamy rice that satisfies your dairy craving without any animal products.

You can toss in just about any veggie that you like to make endless variations to the risotto.

My family’s favorite variation is this creamy vegan broccoli cheese risotto.  It’s a hit with the whole family and even my kids always go back for seconds when I make this.

I have had Arborio rice in the pantry for a long time and wasn’t sure what to do with it. I made the broccoli version that you suggest and it was a hit! My kids and husband loved it and finished the whole pot!

—Jen

Why you will love this recipe

  • It’s dairy-free, gluten-free, soy-free, and nut-free, so everyone can enjoy it.
  • This risotto is creamy and cheesy tasting.
  • It’s a nutrient-packed meal that your kids will love.
  • This recipe is easy to make in 1 pot in about 30 minutes.

Ingredients and substitutions

Basic risotto

  • Arborio Rice – you have to use this type of rice.  Other types of rice will not work for risotto.
  • Garlic – for flavor.  You can also use finely diced onions, shallots, or green onions.
  • Vegan Butter – To saute the garlic and coat the rice before adding liquid.  You can use vegan margarine, my homemade vegan butter, or even olive oil if you prefer.
  • Vegetarian Broth – to flavor the rice.  You can also use water, vegetable broth, or any flavor broth that you want. (I like to use Not Chickn’ Broth to give it a great flavor).
  • Salt and Pepper – for flavor

Ingredients for vegan broccoli cheese risotto

  • Broccoli- a whole head chopped into small pieces.
  • Nutritional Yeast – for an umami flavor.  This is a cheesy-flavored powder that is sold in most natural food stores or major grocery stores. This is optional, but it’s important if you want a cheesy-tasting risotto.
  • Turmeric – for color and nutritional benefits.
  • Vegan Cheese – (optional) For a cheesier risotto, you can add some shredded vegan mozzarella cheese or some vegan parmesan cheese.
A close up of vegan risotto with broccoli.

How to make broccoli risotto

Step 1 – Wash and chop a head of broccoli (or other vegetables of choice) and set aside.

Step 2 – Melt vegan butter over low heat in a large skillet and add some minced garlic.

Step 3 – Let the garlic warm in the butter for a few minutes over very low heat.

Step 4 – In a separate pot, heat 7 cups of broth or water (then add the nutritional yeast and turmeric to the broth for a cheesy flavor if desired).

Step 5 – Put 2 cups of arborio rice in the warm butter and garlic and stir until the rice is well coated in the butter and looks slightly translucent.

A collage of 4 images showing the process of heating the rice in oil, adding the broth and broccoli, and stirring until creamy.

Step 6 – Turn up the heat on the skillet to medium-low, add a ladle full of the broth to the rice, and stir.

Step 7 – When the rice absorbs most of the broth, add another 1/2 cup of the broth stirring frequently between each scoop.

Step 8 – After 4 cups of the broth have been added, toss in the 4 cups of chopped broccoli and stir.

Step 9 – Continue adding the broth to the rice until you have used all of the broth.  The rice will look creamy and saucy. Add salt and pepper to taste and serve hot.

Pro Tips

  • Don’t wash the rice before cooking.  You want the starch on the rice, this makes the dish creamy.
  • Add the broth in slowly, stirring well between each ladle full until most of the liquid is absorbed.
  • You can swap out the first cup of broth with a cup of dry white wine for an authentic-tasting risotto.  I usually leave it out for a more family-friendly flavor.
  • Serve immediately while hot. – The risotto will continue to absorb the liquid and get thicker as it cools.

Variations

You can use this same cooking method to make any type of risotto that you would like.  Replace the broccoli in this dish with just about any vegetable.  Simply add in the veggies like I do with the broccoli or roast the veggies separately and add them in at the end as I do with my Butternut Squash Risotto recipe.

Vegetables to add in

The following veggies can be tossed in during the cooking process of the rice.

  • Broccoli
  • Cauliflower
  • Peas
  • Spinach – add about 2-3 minutes before the end of cooking.
  • Kale
  • Precooked Beets – add beets along with their juice for a beautiful pink risotto.
  • Artichokes – a jar of marinated artichoke hearts chopped into bite-sized pieces

Some vegetables taste better oven-roasted and then added to the risotto near the end of cooking.  This is the process that I use in my vegan butternut squash risotto recipe and works best for the following veggies:

  • Asparagus
  • Squash
  • Sweet Potatoes
  • Root Vegetables

Some veggies taste better if they are sauteed first.  Saute these veggies in the butter and garlic for about 5 minutes before adding the rice and then cook as directed.

  • Mushrooms
  • Zucchini
  • Summer Squash
A white plate full of vegan mushroom risotto.

Herbs and spices

  • Italian spices – like oregano, basil
  • Poultry seasoning – like sage goes well with squash and sweet potatoes.
  • Dill
  • Basil
  • Lemon – goes well with artichokes or asparagus.
  • Mint
  • Vegan Parmesan cheese sprinkled on top.
A bowl of vegan risotto with vegan Parmesan sprinkled on top and a shaker of cheese behind it.

Reheating risotto

You can reheat leftover risotto in a saucepan with a few tablespoons of extra water added.  Add the extra water and stir frequently until a creamy consistency is achieved.  You can also reheat in a microwave with a little extra water stirred in.

More rice recipes

A white bowl filled with vegan broccoli risotto.
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5 from 3 rating

Vegan Broccoli Risotto

An easy, creamy, vegan risotto made easy in 1-pot. Packed with broccoli this rice is rich, creamy, and cheesey and sure to be a hit with the whole family.

Ingredients

For all types of risotto:

  • 2 cups arborio rice
  • 2 cloves garlic, minced
  • 2 tablespoons vegan butter, or olive oil
  • 7 cups vegetarian broth
  • 1 dash salt and pepper, to taste

Additional ingredients for vegan broccoli cheese risotto:

Instructions
 

  • Wash and chop a head of broccoli (or other vegetables of choice) and set aside.
  • Melt 2 tbsp. vegan butter over low heat in a large skillet and add 2 cloves minced garlic.
  • Let the garlic warm in the butter for a few minutes over very low heat.
  • In a separate pot, heat 7 cups of broth or water (then add 1/4 cup nutritional yeast and 1/2 tsp. turmeric to the broth for a cheesy flavor if desired).
  • Put 2 cups of arborio rice in the warm butter and garlic and stir until the rice is well coated in the butter and looks slightly translucent.
  • Turn up the heat on the skillet to medium-low and add a ladle full of the broth to the rice and stir.
  • When the rice absorbs most of the broth, add another 1/2 cup of the broth stirring frequently between each scoop.
  • After 4 cups of the broth have been added, toss in the 4 cups of chopped broccoli and stir.
  • Continue adding the broth to the rice 1/2 cup at a time until you have used all of the broth.  The rice will look creamy and saucy.
  • Add salt and pepper to taste and serve hot.

Notes

  • Don’t wash the rice before cooking.  You want the starch on the rice, this makes the dish creamy.
  • Add the broth in slowly, stirring well between each ladle full until most of the liquid is absorbed.
  • You can swap out the first cup of broth with a cup of dry white wine for an authentic tasting risotto.  I usually leave it out for a more family-friendly flavor.
  • Serve immediately while hot. – The risotto will continue to absorb the liquid and get thicker as it cools.
Serving: 1cup, Calories: 232kcal, Carbohydrates: 46g, Protein: 5g, Fat: 3g, Saturated Fat: 1g, Sodium: 866mg, Potassium: 209mg, Fiber: 3g, Sugar: 3g, Vitamin A: 855IU, Vitamin C: 41mg, Calcium: 24mg, Iron: 3mg
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