Vegan Tomato Risotto

This vegan tomato risotto is one the easiest vegan risotto you can make. It requires very few ingredients but there is not compromise on taste, it’s an Italian classic and you don’t need anything more than a good tomato sauce and basil to make a delicious dish.

This is a very simple and light recipe, perfect for the winter using canned tomatoes as tomatoes are not in season. My mum used to make this for me as a kid so it brought back some nice memories. I hope you enjoy it!

What you need

• canned cherry tomatoes
• risotto rice
• onion
• garlic
• olive oil/vegan butter
• vegetable stock
• fresh basil
• vegan parmesan

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Vegan Tomato Risotto

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Ingredients

  

• 1 can organic cherry tomatoes
• 2 portions risotto rice usually 160 g
• 1 red onion
• 1 garlic clove
• 1 tbsp olive oil or vegan butter
• 500 ml vegetable stock 2 cups
• 7/8 fresh basil leaves
• Vegan parmesan cheese or nutritional yeast

Instructions

 

• Sauté the onion and garlic in olive oil until soft in a large and wide pan. In the meantime prepare the vegetable stock by mixing 2 cups of boiling water and 1 stock cube.
• When the onion and garlic have softened, add the risotto rice and allow to toast for 2 to 3 minutes. Then add the can of cherry tomatoes, and mix to combine. Now start gradually adding stock, 1 cup at a time ( or use a ladle) and wait for it to be absorbed, then add the next one. Continue like this until the rice is cooked. Stir often so it doesn’t stick. This will take around 18-20 minutes, when it is done, add basil leaves, salt and pepper.
• At this point, after removing the pan from the heat, you can add vegan butter or vegan parmesan and mix it to have a creamier texture, but I find it is not necessary for it to be creamy.

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