Creamy vegan Tomato Risotto with Roasted Veg, bursting with flavour. An easy and healthy weeknight meal that is both plant-based and gluten-free.
Risottos are one of my favourite dinners. When made right, they are rich and creamy, but not too heavy or stodgy.
This Vegan Tomato & Roasted Vegetable Risotto is perhaps my favourite of all.
Risotto rice picks up flavours so well, so there is a lot of potential to make a seriously amazing-tasting dish when you’ve got the makings of one in your stock cupboard.
I’ve come across many tips on making risottos over the years, some people make it out to sound very complicated but I actually consider it a very easy dish (which is part of the reason it’s one of my favourites).
But for me, I find that these three tips, below, help yield the creamiest result.
Vegan Risotto Making Tips
- Stirring regularly. You don’t have to stand over the stove, stirring constantly but regular stirring will help the rice release it’s starch.
- Adding the stock a cup at a time. Adding the stock in all in one go is simply just like boiling rice but we want a creamier result than that. So adding the stock in a bit at a time, waiting until each ladel-full has nearly been absorbed will help create that gluey texture.
- “Mantecatura” – Loosely translated as “enrichment” or to give something a buttery texture. This is achieved at the end of the recipe, when the rice is almost cooked and the liquid has very nearly been absorbed. Remove the rice from the heat and stir for a couple of minutes, adding an extra ingredients, such as dairy-free butter, oil, vegan cheese, nooch or fresh herbs.
Admittedly, I know roasting the vegetables does add extra time and effort to this dish BUT I do think it’s absolutely worth it, flavour-wise. If you’re short on time (or feeling lazy) feel free to sauté the vegetables instead.
Speaking of lazy, you can also buy frozen roasted Mediterranean vegetables for when you’re in a pinch. It’s not as good as fresh but still very enjoyable and great for when you can’t make it to the shops.
Vegan Tomato & Roasted Vegetable Risotto
A creamy Tomato & Roasted Veg Risotto that is bursting with flavour. Vegan, no dairy and naturally gluten-free too.
For the roasted vegetables
- 1 tbsp olive oil
- 300 g / 10.5 oz cherry tomatoes
- 2 medium red bell peppers
- 1 large courgette / zucchini
- A generous pinch of salt and pepper
For the risotto
- 1 tbsp olive oil
- 1 large red onion, diced
- 3 garlic cloves, minced
- 225 g / 8 oz risotto rice (Arborio)
- 1 tbsp balsamic vinegar
- 250 g / 8.8 oz passata or chopped tomatoes
- 250 ml / 1 cup vegetable stock
- Approx 6 sun-dried tomatoes, chopped into small chunks
- A small bunch of fresh basil, torn
- Salt and pepper, to taste
- (Optional) vegan parmesan or "nooch", to serve
To roast the vegetables
- Preheat the oven to 180C / 350F and add the olive oil to a roasting tin.
- Chop the vegetables into small chunks and spread out in the tin, adding the salt and pepper before giving everything a shake to coat.
- Roast for 30 minutes.
To make the risotto
- Meanwhile, add olive oil to a shallow casserole dish or large frying pan, on a low-medium heat.
- Sauté the onion for a few minutes before adding the minced garlic and cooking for another minute.
- Stir in the rice with the vinegar and stir for approx 30 seconds, to coat it in the oil.
- Pour in the passata and vegetable stock, ½ cup at a time, alternating between the two. Allow each amount to be absorbed by the rice before adding the next.
- After 20 minutes, add in the sundried tomatoes and the roasted vegetables. Give everything a stir and cook for a further 5 minutes until everything is cooked through and the rice is done. Don't be afraid to add more liquid or extra passata, as needed.
- Remove from the heat and stir in the basil, salt and pepper and vegan cheese (if using). Feel free to stir in any extra oil or dairy-free butter at this point for an extra creamy risotto.
- Serve right away and enjoy!
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Nutrition InformationYield 4 Serving Size ¼ recipe
Amount Per Serving Calories 357Total Fat 8.8gSaturated Fat 1.3gTrans Fat 0gCholesterol 0mgSodium 230mgCarbohydrates 62.3gFiber 4.8gSugar 10.6gProtein 9.2g
Nutritional information isn't always accurate. This data was calculated using Cronometer.
Amazingly tasty recipe for my meat-free nights! Ingredients all accessible and recipe easy to follow!
So glad you enjoyed it Debbie! Thanks for your comment :)
First time making risotto!
This recipe was easy to follow and turned out delicious!
Like many people have commented you do need the cover it with a lid… I did this and only added about a extra 1/4 cup water, though I did guestimate the rice as I couldn’t find my scales
I’m guessing you are supposed to cover the pan? Unfortunately the recipe doesn’t state this and we’ve been evaporating copious stock over the rice, slowly over a low heat, for a good hour! Googled it and found out (risotto novice here). Maybe you should add this to the recipe. Cheers
Oh my goodness same here! I use at least double the stock and passata!
Made this tonight! Didn’t have passatta, so I added a bit of mushroom pasta sauce to the stock. Noting that some in the comments thought the passatta slowed absorption, I only added it after the 3rd addition of stock. By the time it was almost ready, it wasn’t very tomato-y (I somehow completely forgot to add the sun-dried tomatoes), so I threw in about 1/2 cup of canned diced tomato.
Like others, I found this was not nearly enough liquid: I ended up using about 4-1/2 cups.
same here!! That step really should be added in.
Has anyone tried making this in an instant pot or could someone let me know how I might cook this way? I’ve had great success with risottos just wondering about this particular recipe when things should be added. Thank you!
How many calories is this with a serving size? I didn’t see one in the recipe.