Easy Creamy Vegan Mushroom & Broccoli Risotto: Dairy-Free & Cheesy

há 2 semanas

Craving a rich, comforting, and cheesy risotto but looking for a plant-based option? Look no further! This recipe delivers all the classic warmth and creaminess of traditional risotto, enhanced with tender mushrooms and a unique, savory dairy-free cheesy broccoli sauce. It's the perfect solution for anyone seeking an indulgent yet wholesome vegan meal that's surprisingly easy to make at home.

This article answers your questions about how to create a truly delicious vegan risotto that satisfies your cheesy cravings, even without traditional dairy. Whether you're a seasoned vegan or just exploring plant-based dishes, this creamy risotto is a fantastic weeknight dinner idea or a delightful meal for entertaining.

Ingredients

Here’s what you'll need to create this delectable vegan risotto:

For the Risotto Base:

1 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1 ½ cups Arborio rice (or other risotto rice)
½ cup dry white wine (optional, but adds depth)
6 cups warm vegetable broth
8 oz mushrooms, sliced
Himalayan salt to taste
Black pepper to taste
Fresh parsley, chopped (for garnish)

For the Cheesy Broccoli Sauce:

1 cup cooked broccoli florets (fresh or frozen, thawed)
½ cup unsweetened soy milk
1 tbsp miso paste (white or yellow)
¼ cup vegan cheese (grated or shredded type, or a vegan cream cheese alternative for melt-in-your-mouth richness)
A pinch of Himalayan salt
A pinch of black pepper

Equipment

Large, heavy-bottomed pot or Dutch oven
Blender (for the cheesy sauce)
Wooden spoon or spatula
Ladle

Instructions

Follow these simple steps to create your perfect creamy vegan risotto:

Prepare the Cheesy Broccoli Sauce: In a blender, combine the cooked broccoli florets, unsweetened soy milk, miso paste, vegan cheese, salt, and pepper. Blend until completely smooth and creamy. Set aside.
Sauté Aromatics: Heat the olive oil in your large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Toast the Rice: Add the Arborio rice to the pot. Stir constantly for 2-3 minutes until the edges of the grains become translucent but the center remains opaque.
Deglaze (Optional): If using, pour in the white wine and stir until it's completely absorbed by the rice.
Add Broth Gradually: Begin adding the warm vegetable broth, one ladleful at a time. Stir continuously, allowing each addition to be almost fully absorbed by the rice before adding the next. This constant stirring is key to releasing the rice's starches and achieving that signature creamy texture. This process will take about 20-25 minutes.
Cook Mushrooms: While the risotto is cooking, you can quickly sauté the sliced mushrooms in a separate pan with a touch of olive oil until tender and slightly browned. Alternatively, add them directly to the risotto with the last few additions of broth.
Incorporate Cheesy Sauce: Once the risotto is creamy and the rice is al dente (cooked through but still with a slight bite), remove the pot from the heat. Stir in the prepared cheesy broccoli sauce and the cooked mushrooms. Stir well to combine, ensuring everything is evenly distributed.
Season and Serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with fresh chopped parsley. The mushrooms will be super tender and melt in your mouth, just as intended!

Creamy Vegan Mushroom & Broccoli Risotto with Cheesy Sauce

Variations and Tips

Elevate Your Mushrooms: For even richer mushroom flavor, consider using a mix of mushrooms like cremini and shiitake, or even dried porcini mushrooms rehydrated in warm water (use the soaking liquid as part of your broth!).
Add More Veggies: Stir in fresh spinach or peas during the last 5 minutes of cooking for extra color and nutrients.
Spice It Up: A pinch of red pepper flakes adds a delightful warmth if you enjoy a little heat.
Gluten-Free Friendly: Arborio rice is naturally gluten-free, making this recipe suitable for those with gluten sensitivities. Ensure your vegetable broth is also gluten-free.
Protein Boost: For added protein, stir in some cooked white beans or crumbled, pan-fried firm tofu at the end.
Batch Cooking: Risotto is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for 2-3 days. Reheat gently with a splash of vegetable broth or plant milk to regain creaminess.
The Miso Magic: Miso is key to the cheesy sauce's depth. Its umami flavor mimics the savory notes often found in aged cheeses, making your dairy-free sauce truly satisfying.