Dairy-Free Tomato Risotto
Indulge in the rich, comforting flavors of this Dairy-Free Tomato Risotto, a plant-based twist on the classic Italian dish that's perfect for vegans or those avoiding dairy. This creamy recipe uses Arborio rice, which is slowly cooked with warm vegetable broth and infused with tangy crushed tomatoes, savory tomato paste, and a hint of garlic and onion for depth. The addition of nutritional yeast brings a subtle, cheesy flavor without any dairy, while fresh basil and juicy cherry tomatoes add bursts of color and freshness. Optional dry white wine enhances the dish's complexity, and a sprinkle of plant-based parmesan cheese takes it to the next level. Ready in just 40 minutes, this risotto is ideal for weeknight dinners or special occasions. Serve it piping hot and watch everyone come back for seconds!
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Olive oil
- 1 Medium onion, finely chopped
- 3 Garlic cloves, minced
- 4 cups Vegetable broth
- 2 tablespoons Tomato paste
- 1 cup Canned crushed tomatoes
- 0.5 cup Dry white wine (optional)
- 2 tablespoons Nutritional yeast
- 0.25 cup Fresh basil leaves, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Cherry tomatoes, halved
- 0.25 cup Plant-based parmesan cheese (optional, for garnish)
Instructions
In a medium saucepan, heat the vegetable broth and keep it warm over low heat.
In a large skillet or heavy-bottomed pan, heat the olive oil over medium heat.
Add the chopped onion and sauté for 4-5 minutes, until softened and translucent.
Stir in the minced garlic and sauté for 1 additional minute, until fragrant.
Add the Arborio rice and stir for 1-2 minutes to lightly toast the grains.
If using, pour in the white wine and stir until it is mostly absorbed by the rice.
Add the tomato paste and crushed tomatoes to the pan, stirring to combine with the rice.
Start adding the warm vegetable broth one ladle at a time, stirring frequently. Allow each ladleful of broth to be almost fully absorbed before adding the next. Continue this process for about 20 minutes, or until the rice is tender and creamy.
Stir in the nutritional yeast, salt, and black pepper. Taste and adjust seasoning if needed.
Gently fold in the chopped basil and halved cherry tomatoes, cooking for 2-3 more minutes until the tomatoes are warmed through.
Serve immediately, garnished with additional basil and plant-based parmesan cheese, if desired.
Nutrition Facts
Calories |
2158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4012 mg | 174% | |
| Total Carbohydrate | 360.9 g | 131% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 43.9 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 424 mg | 33% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3954 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
