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.
Servings 4 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.
Nutrition
Calories: 470kcal | Carbohydrates: 53g | Protein: 7g | Fat: 26g | Fiber: 7g