An easy, creamy, veggie risotto made dairy-free.
Melt 2 tbsp. vegan butter over low heat in a large skillet and add 2 cloves minced garlic.
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.
Add the 4 cups of chopped broccoli to the skillet and stir.
Add salt and pepper to taste and serve hot.