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.

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.

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

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

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

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

Mix in sun-dried tomatoes and coconut milk, turning your risotto beautifully creamy and red. Now, it’s getting restaurant-quality texture!

Creaminess Unleashed

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

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

SWIPE UP TO SEE:  Creamy Tomato Risotto:  Restaurant-Quality