Vegan Broccoli Cheese Risotto
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy risotto made with dairy-free coconut milk and nutritional yeast, studded with tender broccoli florets and vegan butter. It's rich and satisfying without any dairy products.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons vegan butter
- 1 medium onion, (diced)
- 3 garlic cloves, (minced)
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 3 to 4 cups vegetable broth, (warmed)
- 4 cups fresh broccoli florets
- 1/2 cup full-fat coconut milk
- 1/4 cup nutritional yeast flakes
- 1 tablespoon white miso paste
- 2 teaspoons white wine vinegar
- 1 teaspoon hot sauce, (such as Cholula or crystal (or to taste, optional))
- Salt and pepper, (to taste)
- Fresh chives, (for serving)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 643mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 290mg
- Calcium
- 45mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 643MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.