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.
Add the 4 cups of chopped broccoli to the skillet and stir.
When the rice absorbs most of the broth, add another 1/2 cup of the broth stirring frequently between each scoop.
Continue adding the broth to the rice until you use 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.