Admittedly, risotto with broccoli might not sound thrilling at first. I grew up disliking broccoli because it was always overcooked into a soggy mess and served with little more than salt and oil. Meals that included broccoli were something I dreaded. Fortunately, once I started preparing broccoli myself, I discovered how delicious it can be.
This creamy, light risotto is a perfect way to feature fresh broccoli spears when they’re in season. If you use tenderstem broccoli, you can leave the spears whole; otherwise, small or cut broccoli florets work just as well.
Creamy Risotto with Broccoli Spears
The Greedy Vegan
A simple, delicious risotto that works as a main course or a side. Ingredients are shown in metric (imperial).
3 from 6 votes
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Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Risotto
Cuisine Vegan
Servings 2 portions
Ingredients
- 600 ml vegetable stock (about 2 ½ cups)
- 125 ml white wine (½ cup) – optional
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 200 g risotto rice (about 1 cup)
- 1 tablespoon vegan butter
- 2 tablespoons nutritional yeast
- salt to taste
- 8–10 broccoli spears or 200 g (7 oz) broccoli florets
Instructions
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Heat the vegetable stock in a small pot until it comes to a boil, then reduce the heat and keep it hot but not vigorously boiling.
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While the stock is heating, steam the broccoli until tender, about 5 minutes. If you don’t have a steamer, improvise one by placing a plate over supports in a pot with a little water, adding the broccoli, and covering.
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Rinse the steamed broccoli briefly with cold water to stop cooking and set aside. Begin the risotto while the broccoli cools.
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In a large pan, gently sauté the onion and garlic in olive oil over low–medium heat for 10–15 minutes until very soft but not browned. When the onion is soft, add the rice and increase the heat slightly.
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Stir the rice while it toasts lightly until the edges become translucent and the grains look like tiny glass beads.
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If using wine, add it now and stir until the liquid has evaporated. The alcohol will cook off and leave a pleasant flavor.
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Add the first ladle of hot stock, reduce the heat to medium, and stir gently until the liquid is absorbed. You’ll know it’s ready for the next ladle when you can draw a line across the pan without liquid rushing in.
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Continue adding stock, one ladle at a time, stirring and waiting for each portion to be absorbed. This should take around 15 minutes. Taste the rice to check doneness; if you run out of stock, add boiling water as needed.
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When the rice is tender, remove the pan from the heat. Stir in the vegan butter and nutritional yeast until the risotto becomes creamy. Gently fold in the steamed broccoli, cover, and let rest for a minute or two before serving.
Notes
*Risotto is best eaten freshly made and does not always reheat well.
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