This tomato vegan risotto recipe is the perfect comfort food for a chilly winter night. It’s hearty and filling, without being too heavy, and the tomatoes give it a bright, fresh flavor. It’s easy to make, and can be a delicious main course or side dish. Plus, it’s vegan!
Why you’ll love this risotto
- It’s super tasty, a creamy, dreamy tomato flavored risotto like you’ve never tasted before and a great change from vegan mushroom risotto.
- It’s easy and quick to make, in just 20 minutes it’ll be on your table.
- It’s perfect comfort food when you need a bowl of happiness.
- Our vegan risotto is perfect as a main meal or as an appetizer.
- This is a dish that’s a winning recipe amongst our meat loving friends, vegetarian friends and of course, our vegan friends, you need to try it!
- It’s not only vegetarian but it’s 100% vegan too.
The beauty of this delicious risotto recipe is that you wouldn’t know it’s vegan. It’s got all the creamy cheesiness you’d expect from any tomato risotto, it’s just made perfect by being vegan.
What’s in a vegan risotto?
There are many vegan risottos, with many different ingredients, luckily these days there are many choices.
In this vegan risotto, we have a creamy tomato sauce and cherry tomatoes.
Mushrooms are a popular ingredient in risotto, you can make our risotto into a vegan mushroom risotto by substituting the cheddar cheese for vegan cheese and the butter for vegan butter,
Check it out, tweak it and make it into the perfect vegan mushroom risotto for you.
Is parmesan cheese vegan?
No, parmesan cheese is not vegan.
Any products that are derived from animals are not suitable for a vegan.
However, you can buy vegan parmesan cheese, and do you know what? It’s rather tasty!
What risotto rice should I use?
A great vegan risotto will be made with plum short-grain rice, it’ll need to have high starch content.
It’s the starch in the rice that gives risotto its creamy texture.
Usually, there’s a choice of three good options for risotto rice.
In this vegan risotto, we have used arborio rice, mainly because it’s the easiest to get hold of.
But if you can find either carnaroli rice or vialone rice, then they are even better and they produce a much creamier texture than arborio rice.
What can I serve with risotto?
There are many things that would be great to serve with vegan risotto.
A tasty homemade garlic bread, an Italian salad with balsamic vinaigrette drizzled over it, or an arugula salad.
Do I need to use homemade vegetable broth?
Nothing can beat homemade vegetable broth, it’s just so wholesome and great tasting.
However, in the real world full of busy lives, we understand that not everyone has the time or inclination to make their own vegetable broth.
If you are going to use store-bought, then make sure you buy a good quality vegetable broth, quality does count.
Vegetable broth is an integral part of this vegan risotto recipe so it’s important to buy the best you can afford.
How do I store it?
Our delicious vegan risotto can be stored covered in the fridge for up to 3 days, and depending on your preference, it can either be reheated or eaten cold.
You can freeze your tomato vegan risotto, but the rice grains tend to go a little mushy, so while it’s possible, we don’t recommend it.
What should I garnish my vegan risotto with?
We’ve garnished our tomato risotto with vegan parmesan cheese and torn pieces of fresh basil leaves.
You could also squeeze a little lemon juice over it, you could even top it with roasted vegetables.
Some people like to have a mix of vegan mushroom risotto and our tomato risotto by topping our risotto with mushrooms.
Be creative, make this risotto recipe your own, experiment!
How do I cook risotto rice?
You cook risotto rice slowly.
When you start adding your veggie broth, you add a little at a time, when it’s absorbed, you add a little more.
If you were to add all the vegetable broth at the same time, you’d be simply boiling the rice, you don’t boil risotto rice.
Boiling it will ruin it.
The rice needs to be al dente, meaning cooked but firm to the bite.
Be patient with your risotto, cook it slowly and you’ll be rewarded with the most delicious meal.
Can I use roasted tomatoes instead?
Sure you can!
Roasted tomatoes would be delicious in this vegan risotto
Recipe notes and tips
- Out of vegan butter?
Use olive oil instead. - Store leftovers in the fridge covered for up to 3 days, reheat or eat cold.
- Make your own vegetable broth for a more intense flavor.
- Out of tomato puree or passata?
You can blend a can of tomatoes and use them as a good work around.
How to make the perfect vegan risotto with step-by-step instructions
Our delicious tomato risotto recipe is easy to make if you follow our simple instructions.
A full printable recipe and the measurements in both US customary and metric are available in the recipe card below.
In a large pan over medium-high, add your vegan butter (or olive oil) and melt, then add your onions and minced garlic and fry until the onions start to soften approximately 3 minutes.
Next, add in your arborio rice and cook for one minute, stirring constantly.
Add your vegan white wine and cook until the wine has almost been absorbed, stirring constantly to ensure the arborio rice doesn’t stick.
Now, lower to medium heat and then add a third of your vegetable broth and tomato sauce or passata, and cook until most of the liquid has been absorbed, then repeat until all the vegetable broth has been used, approximately 13 -14 minutes.
Then, add in your sun-dried tomatoes and coconut milk and stir to combine, it should look a beautifully creamy red color now.
Once the rice is al dente, add oregano, stir, and then taste it and season with sea salt and pepper to taste.
Finally, add in your cherry tomatoes, freshly torn basil leaves, and stir to combine.
Serve in bowls and top with a sprinkling of grated vegan parmesan cheese.
We hope you enjoy making, and eating, our delicious tomato vegan risotto and we’d love to hear how you got on with making it.
Please leave a comment for us below and feel free to ask any questions you may have.
Other vegetarian and vegan recipes for you to try
- Creamy mushroom risotto – creamy, cheesy, and nutty, you can easily adapt it to become a creamy vegan mushroom risotto!
- Saffron risotto – this Italian buttery risotto, is flavored with saffron for a delicate delicious taste, kids can’t get enough of it!
- Spaghetti aglio e olio – oily and garlicky, this is a simple but delicious vegan pasta dish which is ready in the time it takes to cook the pasta!
- One pot pink pasta sauce – creamy and cheesy, with smoky bacon taste, but 100% vegan, this is a must try and a family favorite!
Want something tasty, vegan and with a protein kick for dessert? Try these protein truffles from Fit as a Mama Bear!
Follow us on Pinterest, Facebook, and Instagram, for more tasty inspiration!
Vegan risotto
Utensils
Ingredients
- 4 tbsp Vegan butter
- 2 Onions finely chopped
- 4 Cloves of garlic minced
- 1½ cups Arborio rice
- ¾ cup Vegan white wine
- 2 cups Vegetable broth poured at intervals
- 2 cups Tomato sauce or passata
- 8 Sun-dried tomatoes finely chopped
- ¼ cup Coconut milk
- 1 tsp Dried oregano
- Salt and pepper to taste
- 10 Cherry tomatoes
- Handful of fresh basil
- Parmesan cheese to garnish
Instructions
- In a large pan over medium-high, add your vegan butter (or olive oil) and melt, then add your onions and minced garlic and fry until the onions start to soften approximately 3 minutes. Next, add in your arborio rice and cook for one minute, stirring constantly. Add your vegan white wine and cook until the wine has almost been absorbed, stirring constantly to ensure the arborio rice doesn't stick. Now, lower to medium heat and then add a third of your vegetable broth and tomato sauce (passata) and cook until most of the liquid has been absorbed, then repeat until all the vegetable broth has been used, approximately 13 -14 minutes4 tbsp Vegan butter, 4 Cloves of garlic, 2 Onions, 1½ cups Arborio rice, ¾ cup Vegan white wine, 2 cups Vegetable broth, 2 cups Tomato sauce or passata
- Then, add in your sun-dried tomatoes and coconut milk and stir to combine, it should look a beautifully creamy red color now8 Sun-dried tomatoes, ¼ cup Coconut milk
- When your rice is al dente, add oregano, stir, and then taste it and season with sea salt and pepper to taste. Finally, add in your cherry tomatoes, freshly torn basil leaves, and stir to combine. Serve in bowls and top with a sprinkling of grated vegan parmesan cheese (optional), A real taste of sweet heaven in your mouth!1 tsp Dried oregano, Salt and pepper, 10 Cherry tomatoes, Handful of fresh basil, Parmesan cheese
Notes
- Out of vegan butter?
Use olive oil instead - Store leftovers in the fridge covered for up to 3 days, reheat or eat cold
- Make your own vegetable broth for a more intense flavor
- Out of tomato puree or passata?
You can blend a can of tomatoes and use them as a good work around
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
Learn how to make tomato risotto with step-by-step photos.
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Gina says
Love the use of tomato sauce and coconut milk to create this creamy risotto – it’s definitely unique!
Tavo says
Delicious recipe! We loved every single bite !
Claudia Lamascolo says
We love risotto this looks so good and perfect for the holiday !
Mindee Taylor says
Enjoyed this with some french bread! Made an easy one pan dinner!
Dannii says
I love tomato risotto and this vegan version looks delicious. Total comfort food.
Savita says
OH! This looks so delicious. Can’t wait to try this comfort food.