Vegan Tomato Risotto
This vegan tomato risotto is an easy, comforting and creamy dish made in one pot to reduce dirty dishes. It uses affordable and easy to find ingredients that you probably already have in your kitchen. I used fresh cherry tomatoes, Italian herbs, garlic, tomato paste, vegetable stock, arborio rice, salt and pepper to make this risotto.
I always have cherry tomatoes in my fridge waiting to be used and try to come up with new ways to use them. This risotto dish is a great way to use up cherry tomatoes. Cherry tomatoes are generally available all year round in Australia making this is a dish that you can make all year round. They are great for salads, pastas and snacking on. I have flavoured the risotto with garlic, tomato paste, Italian herbs and vegetable stock. If you want to add some heat to your risotto you can add some chilli flakes or chopped up chilli to the pot while you are cooking.
I used arborio rice for this risotto because of its high starch content. As the rice cooks it releases the starch which creates the creamy texture without the use of cheese or dairy. A lot of risotto recipes call for adding the stock gradually. In this risotto I add the vegetable stock to the pot all at once and stir regularly. If you do not stir you will not get the same creamy texture you want.
To serve you can serve it straight from the pot as is or you can add some vegan cheese and some fresh basil. If you are not vegan you can top with your preferred cheese.
This tomato risotto is easy to make and filled with flavour, it could easily become a family favourite. If you give it a try leave a comment and let me know what you think.
This vegan tomato risotto is an easy, comforting and creamy dish made in one pot. The risotto is made from affordable and easy to find ingredients that you may already have in your kitchen.
- 500 grams Cherry Tomatoes
- 1/2 Brown Onion (Diced)
- 4 Garlic Cloves (Minced)
- 1 cup Risotto Rice
- 2 Tbsp Tomato Paste
- 1 tsp Italian Herbs
- 4 cups Vegetable Stock
- 2 tbsp Olive Oil
- Salt
- Black Pepper
In a large pot heat your olive oil over medium heat. Add your onions and garlic and sauté for 2 minutes.
Add your whole cherry tomatoes to your pot and cook for about 3 - 5 minutes until they start to soften. When they have softened press on the tomatoes with a fork or spoon to release their juices.
To your pot add your tomato paste, Italian herbs, and arborio rice and fry your ingredients together for 2 minutes.
To your pot add your vegetable stock and let it simmer for about 25 minutes or until your desired consistency is achieved and the rice has absorbed the vegetable stock. Stir regularly to prevent the rice from sticking to the pot and to create the creamy consistency.
Once the vegetable stock has been absorbed add salt and pepper to taste and serve.