Vegan Tomato Risotto
Indulge in the creamy comfort of Vegan Tomato Risotto, a plant-based twist on the classic Italian dish that’s bursting with rich, vibrant flavors. Made with velvety Arborio rice, ripe tomatoes, and fragrant fresh basil, this recipe transforms simple pantry staples into an elegant meal that is both dairy-free and satisfying. Luscious layers of flavor come from sautéed garlic and onions, while nutritional yeast adds a hint of cheesiness without any animal products. With every ladle of warm vegetable broth, the risotto achieves its signature dreamy, creamy texture. Ready in just 45 minutes, this vegan risotto is perfect for weeknight dinners or as an easy yet impressive dish to serve guests. Pair it with a crisp green salad and enjoy this comforting meal straight from the stovetop.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Olive oil
- 1 medium, finely diced Yellow onion
- 3 minced Garlic cloves
- 4 medium, finely chopped Tomatoes
- 5 cups Vegetable broth
- 2 tablespoons Tomato paste
- 3 tablespoons Nutritional yeast
- 0.25 cup, chopped Fresh basil leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Heat the vegetable broth in a small saucepan over low heat to keep it warm throughout the cooking process.
In a large skillet or wide pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until soft and translucent.
Add the minced garlic to the skillet and sauté for another 1 minute until fragrant.
Stir in the chopped tomatoes and cook for 6-8 minutes, stirring occasionally, until they break down into a sauce-like consistency.
Add the arborio rice to the pan and stir well to coat the grains in the tomato mixture, cooking for 1-2 minutes.
Stir in the tomato paste, ensuring it is fully incorporated into the rice mixture.
Begin adding the warm vegetable broth, one ladleful at a time. Stir frequently and allow each addition of broth to be absorbed by the rice before adding the next.
Repeat this process for about 20-25 minutes until the rice is tender and creamy with a slight bite (al dente). Use all or most of the broth as needed.
Stir in the nutritional yeast, salt, and black pepper. Adjust seasoning to taste.
Remove the risotto from heat and stir in the chopped fresh basil leaves.
Serve immediately, garnished with extra basil if desired.
Nutrition Facts
Calories |
1999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3822 mg | 166% | |
| Total Carbohydrate | 357.3 g | 130% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 39.4 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 336 mg | 26% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 4104 mg | 87% | |
*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.
