- 1 tablespoon extra-virgin olive oil
- 1 cup chopped red onion
- 2 cloves garlic, minced see note
- 1/2 cup white cooking wine
- 2 tablespoons freshly squeezed lemon juice
- 1-1/2 cups arborio rice
- 3 cups gluten-free vegetable broth
- 2 cups non-dairy milk – I used unsweetened almond milk
- 3 cups chopped broccoli florets
- Sea salt, to taste
- Freshly ground pepper, to taste
- 3 green onions, chopped
- Place olive oil in a large frying pan on medium heat. Add onion and garlic. Cook for up to 8 minutes, until onion is translucent.
- Meanwhile, heat vegetable broth and almond milk in a medium-sized saucepan. Bring to a boil, reduce heat to low and simmer.
- Add wine and lemon juice to pan to de-glaze. Cook until the liquid has reduced completely.
- Add rice to onion mixture and stir for 2 minutes.
- Slowly add 1 cup of hot broth to the rice mixture. Bring mixture to a gentle boil, stirring occasionally until the broth is absorbed.
- Add another 1 cup broth, stir until absorbed.
- Add in 1/2 cup broth at a time allowing each portion to absorb before adding another. This process should take about 25 – 30 minutes.
- When you have about 1-1/2 cups left of the broth, add the broccoli and stir to coat.
- Once complete, risotto mixture should be tender. Stir in freshly chopped green onions and serve.
- To store, place in an airtight container and store in the fridge for up to 3 days. Or, place in the freezer to extend lifetime, up to 2 months.
Spread the love, earn karma points:
I didn’t put garlic in my batch because one of the individuals staying for dinner doesn’t like garlic. Would highly, highly recommend throwing a couple of cloves of garlic into the mix!
Nutrition Information Per Serving
- Calories: 277
- Calories from Fat: 50
- Total Fat: 5.5
- Saturated Fat: 0.6 g
- Sodium: 906 mg
- Carbs: 50.6 g
- Dietary Fiber: 4.4 g
- Net Carbs: 46.2 g
- Sugars: 4.3 g
- Protein: 6.2 g