Intro to Creamy Tomato Risotto
Whip up a restaurant-quality Creamy Tomato Risotto right at home! This vegan delight is not just tasty but surprisingly simple to make.
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Gather Your Ingredients
Start by collecting all you need: vegan butter, onions, garlic, Arborio rice, vegan white wine, vegetable broth, tomato sauce, sun-dried tomatoes, coconut milk, cherry tomatoes, fresh basil, and vegan parmesan.
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Heat vegan butter in a large pan. Add finely chopped onions and minced garlic, sauté until they start to soften. This fragrant base will add depth to your risotto.
Prepare Your Base
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Stir in the Arborio rice, letting it toast for a minute, mixing constantly. This step is crucial for that perfect risotto texture.
Toast the Rice
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Pour in the vegan white wine and stir until almost absorbed. The wine adds a rich flavor that complements the creamy tomato base.
Deglaze with Wine
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Lower the heat to medium. Add a third of your vegetable broth and some tomato sauce. Cook, stirring until the liquid is absorbed.
Add Broth and Tomato Sauce
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Mix in sun-dried tomatoes and coconut milk, turning your risotto beautifully creamy and red. Now, it’s getting restaurant-quality texture!
Creaminess Unleashed
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When the rice is al dente, season with oregano, salt, and pepper. Stir in fresh cherry tomatoes and basil for a burst of freshness.
Finishing Touches
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Spoon your creamy tomato risotto into bowls. Top with vegan parmesan and more fresh basil. Ready to impress with this vegan masterpiece!
Serve and Enjoy
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SWIPE UP TO SEE:
Creamy Tomato Risotto: Restaurant-Quality
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