Creamy Vegan Tomato Risotto

This creamy vegan tomato risotto is easy and quick to make and incredibly delicious! A perfect gluten-free & plant-based lunch or dinner.

To be honest, I’m not such a big rice fan, but I would never say no to a delicious and creamy risotto, such as this flavorful vegan tomato risotto. By the way, tomatoes are my absolute favourite vegetable and I eat them every day. I really love the taste of fresh sun-ripened aromatic tomatoes. But my “creamy mushroom risotto” is also super delicious! Mushrooms are also one of my most favorite vegetables. Preferably when they’re golden-brown roasted!

Vegan tomato risotto is easy and quick to make

Sometimes you have perhaps a certain ingredient or a specific dish that you remember and think you wouldn‘t like it. To be honest, a while ago I felt the same way. I always thought risotto would be a “boring” meal and complicated to prepare. Always worrying that nothing burns, stirring frequently and adding liquid. But today I see it very differently, because Risotto is easier to make than you might think! Once you‘ve figured out how to make it, it’s actually easy. You just have to try it. But it’s like that with almost everything in life, right?

Vegan tomato risotto without any dairy ingredients

For this recipe you don’t need any dairy. All you need is risotto rice, vegetable broth, tomato passata, vegan butter or good olive oil, garlic, onion and a few spices. Not to forget a few fresh tomatoes for the topping. I like cherry tomatoes most, because they are so tasty and already with one bite in your mouth! You can either serve them fresh or roasted. To roast them, simply brush the tomatoes with a bit of olive oil and grill them placed on a baking sheet for about 8-10 minutes at 180°C in the oven. Before serving the risotto, I also like to stir in some vegan parmesan cheese or nutritional yeast flakes. Ground almonds are also a delicious topping and a great vegan alternative. To make it creamier you can also add a bit of coconut milk, but you can also use another plant-based cream or milk alternative, if you like.

Risotto can be prepared in many ways

Anyways, I rediscovered Risotto for myself a while ago and I love it now! I think risotto is really a great variation for pasta or gnocchi. I also really like that you can prepare risotto in so many ways. You can give free rein to your creativity and your taste. Whether with tomatoes, mushrooms or completely different vegetables of your choice, I think variety is always good.
Do you like roasted vegetables? Then maybe you would also like my “gnocchi vegetable stir-fry“.

If you tried the recipe, I would appreciate a comment. You are also welcome to post a picture on Instagram and link it to @biancazapatka so that I can see your great creations.

Vegan Creamy Tomato Risotto

Author: Bianca Zapatka

This creamy vegan tomato risotto is easy and quick to make and incredibly delicious! A perfect gluten-free & plant-based lunch or dinner.

4.84 von 24 Bewertungen

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Lunch & Dinner, Main Course, Side Dish

Servings 2 servings

Ingredients

Tomato Risotto:

• 1 onion
• 2 cloves of garlic
• 2 tbsp vegan butter (or olive oil)
• 150 g risotto rice
• 80 ml vegan white wine (optional, otherwise more vegetable stock)
• 250 ml vegetable broth
• 250 ml of pureed tomatoes
• approx. 50 ml coconut milk * (see recipe notes)
• 4 dried tomatoes finely chopped (optional)
• salt
• pepper
• basil
• oregano
• 1 tsp of sugar (or other sweetener)

Topping:

• cherry tomatoes
• vegan parmesan (or nutritional yeast flakes)

Instructions 

• Peel the onion and cut into small cubes. Peel and chop also the garlic cloves.
• Heat up vegan butter (or olive oil) in a wide saucepan. Fry the onions and garlic until glossy for about 2-3 minutes.
• Add risotto rice and simmer for a further 1 minute while stirring. Then deglaze with white wine and cook briefly while stirring frequently.
• Reduce the heat to medium and add some vegetable stock. Cook the risotto for about 12-15 minutes. Meanwhile, gradually add vegetable stock and pureed tomatoes and stir constantly. Finally, stir in chopped dried tomatoes and some coconut milk (or plant-based cream / milk) as desired.
• Once the rice is al dente and the risotto is creamy, season with the spices and a little sugar to taste. Halve the cherry tomatoes and stir in gently. *
• Serve the risotto with vegan parmesan or nutritional yeast flakes as desired.
• Enjoy your meal!

Notes

• Instead of coconut milk, you can also use other plant-based cream or vegan cream cheese. For a leaner version, plant-based milk is also great.
• You can either serve the tomatoes fresh or roasted. To roast them, simply spread the tomatoes on a baking sheet. Brush with a little oil and grill for about 8-10 minutes at 180 ° C in the oven.

Nutrition is calculated automatically and should be used as estimate.

Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!

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