Vegan Tomato Risotto
Once you master the risotto technique, you can make flavorful versions throughout the year. This light version is based on red, ripe tomatoes.
This vegan Tomato Risotto reminds me of Summer, perfect when you have red ripe tomatoes from the garden, but if you want to up the tomato quotient, surround the finished dish with slices of multicolored heirloom varieties. This vegan Tomato Risotto is an easy pantry-friendly meal that accommodates all sorts of variations—adding in mushrooms or roasted veggies or chickpeas. As is, it’s a healthy, warming vegan meal. Best as a first course or vegetarian main course, it could also pair with the main course — grilled portobello or protein, for instance.
I’ve made this recipe many times with different types of rice. The best is still Arborio rice, which is traditionally used for risotto. You can also use Bomba rice, rice traditionally used for paella. The key to creamy risotto is the rice. Using short grain rice allows for more absorption of the liquid and flavor.
However, if you’re in a pinch or don’t want to make a trip to the grocery store, using jasmine rice (or any rice) for that matter will work just fine. In this recipe of photos I did use jasmine rice to show that, yes, it can be done!
Vegan Tomato Risotto
Recipe yields 4 servings
What You’ll Need
3 tbsp Extra-virgin olive oil
1 large onion, diced (about 1 1/2 cups)
Salt and pepper
1 ½ cups arborio rice*
Pinch of red pepper flakes
4 garlic cloves
½ cup white wine
2 cups diced ripe red tomatoes
3 cups vegetable broth
½ cup grated vegan Parmesan, plus more for serving
4 medium tomatoes, in different colors, sliced
Chopped parsley, for garnish
4 Basil leaves, plus more for garnish
*I used jasmine rice, which can be done, it won’t be as “creamy”
What You’ll Need To Know
Add 3 tablespoons olive oil in a heavy-bottomed saucepan over medium-high heat, then add the onion, and season generously with salt. Add garlic and pepper to taste, and cook until softened, about 5 minutes.
Add the rice and cook the onions and garlic, stirring, until the onions are barely brown, about 2 minutes. Add red-pepper flakes, basil, white wine and diced tomatoes, and cook until most of the liquid has evaporated, about 5 minutes more.
Add 2 cups boiling water and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so.
When the liquid is absorbed, add the remaining 1 cup vegetable stock and continue to cook for another 5 minutes, until the rice is cooked, but the grains are still firm. Taste and adjust the seasoning, adding another splash of vegetable broth if necessary to loosen the mixture. Turn off the heat, stir in the vegan parmesan 2 more tablespoons olive oil.
Transfer to a low, wide serving bowl. Surround the rice with tomato slices and season them with salt and pepper. Sprinkle with basil, fresh pepper, and add more grated cheese, if needed or as desired.
