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: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.
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I love this! Made it for the first time just after going vegan and now it’s my go to favourite!
So glad you love my recipe! 🙂
Thank you so much for your amazing feedback!
Best,
Bianca <3
Hi there, how would you do this recipe in an instant pot?
I don’t have an instant pot so I’m not sure. Sorry :/
Made this for the weekend & was very much surprised by how tasty and interesting this dish turned out, considering the very simple ingredient list! After making your corn risotto and now the tomato one, I became almost kind of obsessed with risotto recipes now 😋
Thanks for sharing Bianca, keep up the great work 💚
So glad you love this dish! 😊
Thank you so much for your amazing feedback!
Best,
Bianca ❤️
I LOVED this recipe. It was my first time making risotto and it turned out amazing! Even my non vegan family loved it 💕 I roasted the tomatoes and served with mushrooms on top, so yummy!! Thank you Bianca, really easy to make AND affordable 🙂
So glad you love this recipe! Thank you so much for your feedback! 😊
Ein sehr leckeres und einfaches Rezept.
Dankeschön! ❤️
This was absolutely delicious! I’ve only had risotto once before and found it meh, so I was dubious about this recipe but wanted to try it out and I’m so glad I did! Tasty, filling and truly yummy! 😊
Thank you so much for your amazing feedback! So glad you love this recipe! 🙂
Delicious ! So creamy, savoury and easy to make.
Thanks for the recipe ! 🙂
Thank you so much! 😊
I love this recipe! It’s easy to make and absolutely delicious!! I left out the coconut milk (as I forgot to get some:)) and added celery. I had not made a tomato based risotto before but absolutely loved it. Thumbs up!!
So glad you love this recipe! Thank you 🙂
This was super easy, super creamy and super delicious. I love risotto but never tried one with a tomato base. Me and my boyfriend both loved it, he isn’t vegan but also said it’s super creamy and he does not miss cheese in it at all! 🙂
So glad you and your non-vegan boyfriend love this recipe! Thank you so much for your amazing feedback and recipe rating! 🙂
Schmeckt sehr lecker ist aber mit Veränderungen nochmal deutlich besser 😍
•Kokosmilch weglassen
•doppelte Menge stückige Tomaten
•doppelte Menge Getrocknete Tomaten
•2 El Tomatenmark
•und viele Italienische Gewürze nicht nur Oregano (Thymian, Basilikum usw…)
•1/2 Tl Zucker
•eine priese Salz
•gut Pfeffer
Und die Sache schmeckt gigantisch ❤️
Mega tolles Rezept🙈aber verbesserungswürdig 🥰
Wow, danke für den Input! Deine Variante probiere ich gerne auch mal aus! 🙂