Soy-Free Tomato Risotto
Indulge in the creamy richness of this Soy-Free Tomato Risotto, a wholesome twist on the classic Italian dish that's perfect for plant-based and soy-free diets. Featuring Arborio rice toasted to perfection, this recipe delivers a luxurious texture while blending the natural sweetness of crushed tomatoes with aromatic garlic, onions, and a hint of white wine for depth of flavor. Nutritional yeast adds a velvety, cheese-like finish without the dairy, while fresh basil and parsley brighten every bite. Whether you're entertaining guests or treating yourself to a cozy night in, this risotto is your go-to for comfort food that dazzles. Ready in under an hour, it’s a soy-free, vegetarian delight that's bound to impress!
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 3 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 3 large Garlic cloves, minced
- 5 cups Vegetable broth, soy-free
- 1 cup Canned crushed tomatoes
- 0.5 cup White wine (optional)
- 3 tablespoons Nutritional yeast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh basil leaves, chopped
- 2 tablespoons Fresh parsley, chopped
Instructions
In a medium saucepan, warm the vegetable broth over low heat. Keep it warm but not boiling throughout the cooking process.
In a large, heavy-bottomed skillet or pot, heat the olive oil over medium heat.
Add the finely diced onion to the skillet and sauté for 3-4 minutes, or until it becomes translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the Arborio rice to the skillet and stir to coat the grains with oil. Toast the rice for about 2 minutes, stirring frequently, until the edges of the grains become slightly translucent.
Pour in the white wine (if using) and stir continuously until the liquid is mostly absorbed.
Add the crushed tomatoes to the rice and mix well.
Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until each ladle of broth is mostly absorbed before adding the next. Continue this process for about 20-25 minutes, or until the rice is creamy and cooked al dente.
Once the rice is cooked, turn off the heat. Stir in the nutritional yeast, salt, and black pepper.
Garnish with fresh basil and parsley before serving for an added burst of flavor and freshness.
Serve warm and enjoy your soy-free tomato risotto!
Nutrition Facts
Calories |
1133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5400 mg | 235% | |
| Total Carbohydrate | 139.0 g | 51% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 22.9 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2020 mg | 43% | |
*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.
