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Broccoli "Cheddar" Brown Rice Risotto (Vegan+GF)

Sometimes the simplest things are the best. This simple rice dish is the perfect side or main for a cozy evening meal.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 - 8 servings


  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 small onion diced
  • 2 cups short- or medium-grain brown rice
  • 1 head of broccoli florets roughly chopped
  • 2 medium carrots shredded
  • 1/4 cup white wine
  • 1 teaspoon sea salt
  • 2 cups water
  • 8 cups vegetable stock
  • 1 1/2 cups unsweetened plant-based milk
  • 2 tablespoons lemon juice
  • 1/2 cup nutritional yeast
  • more salt & pepper to taste
  • 1/2 cup shredded non-dairy cheese (such as Daiya or Follow Your Heart brand) optional


  1. Heat oil in medium high-sided pan or dutch oven over medium high heat. Add garlic and onion and cook for 2 to 3 minutes until browned and fragrant. Add brown rice and stir over heat for about 5 minutes until starting to brown. Pour in wine and add broccoli and carrots; cook until wine is mostly evaporated, about 2 minutes. Add salt and 2 cups of water to pan. Reduce heat to medium low and cover for about 15 minutes, or until water is absorbed.
  2. Start adding stock 1/2 cup at a time and stir gently while keeping heat about medium high. When the liquid is almost completely absorbed add another 1/2 cup. Continue adding stock until all has been added and rice is mostly soft, you can add a bit more water if needed.
  3. Add milk and lemon last and stir constantly until absorbed. Remove pan from heat and add nutritional yeast, then salt and pepper to taste. If desired, garnish with additional grated carrots. Serve hot.