This Creamy Vegan Broccoli Cheddar Risotto is comfort food at its finest! Tender Arborio rice, roasted broccoli, and melty dairy-free cheddar come together to create a rich and cozy gluten-free dinner. Serve it with a simple salad or a slice of crusty bread for a tasty vegan meal.

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Creamy, cheesy, and packed with cozy comfort, this Vegan Broccoli Cheddar Risotto is everything you want in a weeknight dinner. It’s rich and satisfying like a restaurant-style risotto, but with a plant-based twist!

We’re talking tender Arborio rice, roasted broccoli, and melty vegan cheddar all folded together into one seriously creamy bowl. Best of all, it takes less than an hour from start to finish and can be completely customized based on whatever you have on hand.

Grab a spoon, get ready to dig in, and don’t forget to come back and tell me what you think!

Why you’ll love this Vegan Broccoli Cheddar Risotto

It’s perfect for cozy weeknights and date nights in.
It’s ultra creamy and comforting.
It’s dairy-free, plant-based, and fully vegan.
It comes together in less than an hour!
It tastes restaurant-worthy but is actually made with a handful of simple ingredients.

Vegan Broccoli Cheddar Risotto ingredients

Arborio rice creates the creamy, starchy base that gives risotto its signature texture.
Olive oil is used for roasting the broccoli and building flavor in the risotto.
Broccoli brings fiber, texture, color, and flavor to each bite of this tasty dish.
Vegan Parmesan adds a cheesy flavor to the roasted broccoli, without the dairy. I like the Follow Your Heart brand, but others will work too!
Vegetable broth slowly cooks the rice while creating risotto’s signature creamy texture.
Yellow onion provides the risotto with a sweet, savory flavor base.
Red bell pepper delivers color, sweetness, and extra veggie goodness to this recipe.
Vegan cream cheese and vegan cheddar cheese make the risotto extra rich and creamy. Violife is my go-to for both, but feel free to swap in whatever brand you prefer!
Vegan butter finishes the risotto with a little more richness.
Fresh parsley brings freshness and a bright, herby taste.

How to serve Vegan Broccoli Cheddar Risotto

Serve alongside crusty sourdough or garlic bread to scoop up the creamy risotto.
Top with extra roasted vegetables like mushrooms, asparagus, or zucchini for more volume.
Add a sprinkle of crushed red pepper or chili flakes for a little heat.
Round it out with a protein like crispy tofu or chickpeas to make it even more filling.

Substitutions & variations

Arborio rice – Carnaroli rice is a great alternative for an even creamier texture.
Broccoli – Swap with cauliflower, Brussels sprouts, or asparagus for a different veggie twist.
Vegetable broth – You can use homemade stock or another low-sodium broth; chicken-style vegan broth also works!
Red bell pepper – Use yellow or orange bell pepper instead, or simply skip it altogether if you’re not a fan of bell peppers.
Vegan Parmesan – Sprinkle on some nutritional yeast for a cheese-like taste or omit.
Vegan butter – Swap with additional olive oil or a plant-based margarine to add richness.
Vegan cheddar cheese – If you don’t have vegan cheddar on hand, use another melty vegan cheese or nutritional yeast for a lighter cheesy flavor.
Vegan cream cheese – Cashew cream might also work, or you could throw in a splash of coconut cream for more richness.

Quick recipe tips

Stir frequently, but not constantly, as this releases starch without breaking the rice grains.

Add broth gradually and let it fully absorb before adding more.

Finish off the heat with cheese and butter for the creamiest, most velvety risotto texture.

Step-by-step instructions

Roast the broccoli: Preheat the oven to 425°F. Toss broccoli with 2 tablespoons olive oil, salt, and pepper. Roast for 14-16 minutes, then return to the oven with vegan Parmesan for 2-3 minutes more.
Warm the broth: Heat vegetable broth in a saucepan over low heat and keep it gently simmering while you cook the risotto.
Sauté onion and pepper: Heat remaining olive oil in a large skillet. Cook onion and red bell pepper with salt until softened.
Toast the rice: Stir in Arborio rice and Italian seasoning. Cook for 1-2 minutes until lightly toasted and well coated.
Cook the risotto: Add warm broth gradually, ½-1 cup at a time, stirring often and letting it absorb before adding more. Continue until rice is tender and creamy, about 20-25 minutes.

Make it creamy: Remove from heat and stir in vegan cream cheese, vegan cheddar, and vegan butter until smooth and melted.
Assemble: Fold in roasted broccoli, then top with parsley and extra cheddar. Serve warm.

Make ahead & storage

Risotto is at its creamiest right after cooking, but leftovers are still delicious and easy to reheat with a few simple tricks!

Meal prep

Roast the broccoli: Roast the broccoli up to 3 days in advance and store it in an airtight container in the fridge.
Prep the vegetables: Dice the onion and bell pepper up to 2 days ahead to make dinner come together a little faster.
Warm the broth: When you’re ready to cook, make sure you heat the broth before adding it to the rice to help the risotto cook evenly.

Storing leftovers

Fridge: Store leftover risotto in an airtight container in the refrigerator for up to 4 days.
Reheating: Warm on the stovetop or in the microwave with a splash of vegetable broth or water to restore its creaminess.

Freezing

Freeze for later: Freeze portions in freezer-safe containers for up to 2 months.
Thaw overnight: Defrost in the refrigerator before reheating for the best texture.

FAQ

Yes, but risotto is best served fresh. If making ahead, store it in the fridge and reheat with a splash of broth or plant milk to loosen it up.

Yes! This recipe is actually naturally gluten-free, but make sure your vegetable broth and vegan cheeses are certified gluten-free.

Stir frequently, add warm broth gradually, and finish with vegan butter and cream cheese off the heat for the creamiest texture.

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Creamy Vegan Broccoli Cheddar Risotto

Creamy, cozy Vegan Broccoli Cheddar Risotto, made with tender Arborio rice, roasted broccoli, and melty dairy-free cheddar for the ultimate comfort food! A rich, satisfying plant-based dinner that tastes like a restaurant-style classic.

Course Main Course

Cuisine Italian

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 470kcal

Ingredients

1 cup Arborio rice
3 tablespoons olive oil divided
4 cups broccoli florets chopped
4 cups vegetable broth
1/2 large yellow onion diced (about 1 1/2 cups)
1/2 medium red bell pepper diced (about 1/2 cup)
1 tablespoon Italian seasoning
1 teaspoon salt divided
1/2 teaspoon black pepper
1/4 cup vegan cream cheese
1/4 cup vegan Parmesan shredded or grated
1/2 cup vegan shredded cheddar cheese divided
2 tablespoons vegan butter
1/4 cup fresh parsley chopped, for garnish

Instructions

Preheat the oven to 425° F.
Place the broccoli on a large baking sheet. Drizzle with 2 tablespoons olive oil and season with 1/2 teaspoon salt and a few grinds of black pepper. Toss to coat and spread into an even layer.
Roast for 14-16 minutes, stirring halfway through, until tender and lightly browned.
Remove from the oven and sprinkle with the vegan Parmesan cheese. Return to the oven, roast for 2-3 minutes more, and then set aside.
Meanwhile, pour the vegetable broth into a medium saucepan and bring to a gentle simmer over low heat. Keep warm while preparing the risotto.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat.
Add the onion, red bell pepper, and 1/2 teaspoon salt. Cook for 4-5 minutes, stirring occasionally, until softened.
Stir in the Arborio rice and Italian seasoning. Cook for 1-2 minutes, stirring frequently, until the rice is lightly toasted and coated with the oil.
Add 1 cup of the warm broth and cook, stirring frequently, until most of the liquid has been absorbed. Continue adding the broth, about 1/2-1 cup at a time, stirring often and allowing each addition to absorb before adding more.
Continue until all of the broth has been used and the rice is tender and creamy, about 20-25 minutes total.
Remove the pan from the heat. Stir in the cream cheese, 1/4 cup cheddar cheese, and vegan butter until smooth and creamy. Taste and adjust the seasoning with additional salt and pepper, if needed.
Divide the risotto among serving bowls and top with roasted broccoli and fresh parsley. Sprinkle with the remaining cheddar cheese and serve immediately.