Vegan Roasted Tomato Risotto
Prep time
Cook time
Total time
If you never tried making homemade risotto before, this extra flavorful recipe for vegan roasted tomato risotto will definitely convince you to start! Give it a try!
Serves: 2
  • 1 cup arborio rice
  • 1 stalk celery, chopped
  • ½ red onion, chopped
  • 1 clove garlic, crushed
  • ⅓ cup vermouth
  • 2 cups ripe tomatoes
  • 3 thyme sprigs
  • 2 Tbsp olive oil
  • zest of ½ lemon
  • ½ cup vegan cheese
  • 2 Tbsp thick coconut cream
  • 1 cup veggie broth
  • salt and pepper to taste
  • fresh basil to serve
  1. Preheat the oven to 200 C.
  2. On a grill pan, add 1 Tbsp olive oil, the tomatoes, garlic, thyme, salt, and pepper.
  3. Bake for about 25 minutes until fragrant and the skins are smoky.
  4. Take away the thyme sprigs.
  5. Add the tomatoes with all their juices to a food processor and blend until smooth.
  6. In a large dish, heat 1 Tbsp olive oil on medium. Add the chopped onion, celery and cook until translucent.
  7. Add the arborio rice and the vermouth and continue cooking, while stirring, until the alcohol evaporates and the rice absorbs the liquid.
  8. Add the tomatoes mixture, gradually, to the rice. Cook, stirring.
  9. Add the broth, lemon zest, coconut cream, cheese, salt, and pepper and continue cooking until the rice absorbs most of the liquid.
  10. Cover, turn off the heat and let rest.
  11. Top with fresh basil and serve.
Nutrition Information
Calories: 478 Fat: 23g Carbohydrates: 52g Sugar: 8g Fiber: 6g
Recipe by Gourmandelle | Vegetarian Blog at