Description
A creamy and flavorful vegan broccoli risotto that is easy to make.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 2 cups broccoli florets
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 cup nutritional yeast
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Heat olive oil in a pan over medium heat.
- Add onion and garlic, sauté until translucent.
- Add Arborio rice, stir for 2 minutes.
- Gradually add vegetable broth, one cup at a time, stirring constantly.
- Add broccoli florets when rice is halfway cooked.
- Cook until rice is creamy and al dente.
- Stir in nutritional yeast, salt, and pepper.
- Serve warm.
Notes
- Adjust broth quantity for desired creaminess.
- Use fresh or frozen broccoli.
- Top with additional nutritional yeast if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: vegan broccoli risotto