Creamy Mushroom Risotto with Roasted Broccoli - the ultimate #plant based comfort food! #vegan #glutenfree #dairyfree #plantbaseddiet #healthy #risotto #recipe

Creamy Mushroom Risotto with Roasted Broccoli


An open bottle of white wine sitting in my fridge usually inspires me to make a risotto...

This creamy (dairy free of course) risotto has only a few simple ingredients but is absolutely delicious! The mushrooms give it a hearty texture and the crispy roasted broccoli is the perfect garnish!

To me this is a 'gourmet' comfort food at its best! Warm, creamy and so perfect for a chilly or rainy night in. 

The process of making it is comforting in itself. Being patient as the broth absorbs opens up time to be mindful about the beautiful food you are cooking or time to chat with your family or friends. 



serves 3 - 4


  • 4 cups vegetable broth
  • 2 Tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 large white onion, chopped
  • 1 cup brown or Arborio rice
  • 1/2 cup dry white wine
  • 1 8oz package of sliced cremini mushrooms, large pieces broken up
  • 1/4 cup nutritional yeast
  • sea salt & fresh ground pepper to taste

Roasted Broccoli

  • 1 large broccoli crown, chopped into 2 inch trees
  • 2 tsp olive oil
  • 1/2 tsp garlic powder
  • sea salt & fresh ground pepper

Tips & Nutrition

I don't usually cook with white rice as brown rice is a healthier option however the Arborio rice will make a creamier risotto. 

Nutritional yeast is an inactive yeast that contains a good amount of plant based protein and B vitamins. It has a cheesy flavour but is dairy free. Learn more about it here: What is Nutritional Yeast?


Pre-heat the oven to 400. If you have the "convection bake" option - use it. Line a rimmed baking sheet with parchment paper.

In a medium saucepan, bring the stock to a simmer. 

In a large mixing bowl, toss the chopped broccoli trees with the olive oil, garlic powder, sea salt and pepper until well coated. Spread the broccoli out evenly on the lined baking sheet and set aside. 
In a different, large saucepan, cook onion with olive oil and garlic powder on medium heat until onions are tender. Add rice and stir until the edges are translucent. Add in the wine and cook until it is just absorbed.
Begin adding 1/2 a cup of the warm stock at a time to the rice. Stir each 1/2 cup until it is almost absorbed then add the next 1/2 cup.
At about the halfway point of adding the broth, stir the mushrooms into the risotto.  At this time you can also put the broccoli in the oven, cooking it for 15 - 20 minutes or until the edges get a little golden. 

While the broccoli is cooking, continue to add the remaining broth to the risotto one 1/2 cup at a time until the sauce is creamy and the rice is cooked. (You may not use all the broth). Stir in the nutritional yeast and cook for an additional 2 or three minutes. 
Remove from heat, plate and top with a few pieces of roasted broccoli and additional sprinkle of nutritional yeast. 


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