Vegan Roasted Tomato Risotto
This vegan roasted tomato risotto is a creamy Italian-inspired rice dish where oven-roasted tomatoes replace the usual splash of stock for depth, and vegan cheese plus a spoon of coconut cream give it that signature silky finish. It is completely plant-based, low in fat, and a perfect first risotto if you have never made one from scratch. Roasting the tomatoes first is the whole trick, so give it a try and taste the difference.
I’m back at it with the Mediterranean flavors, and, with that being said, I’m guessing you already know that this is definitely going to be a recipe rich in good, fresh Italian produce! No need to book a plane ticket to the heart of Italy, because we can bring Italy here with just a few ingredients and techniques. This is going to be one of those recipes that will just make you shout “Mamma mia!” after you gave it the first taste, I assure you.
Why roasting the tomatoes first matters
Roasting the tomatoes with garlic and thyme before they ever touch the rice is what sets this risotto apart. As the tomatoes bake at 200 C, their water cooks off and their natural sugars concentrate and caramelize, which is why they come out fragrant with slightly smoky, blistered skins. That reduction gives you a deeper, sweeter tomato base than raw or simply simmered tomatoes ever could, and it means you can lean on that flavor instead of piling on fat or salt. Blending them with all their juices keeps every bit of that roasted intensity in the pot.
The ingredients that make it work
The rice is not negotiable: use arborio. Arborio rice can absorb a good amount of liquid without becoming all mushy and pilaf-like (not that I don’t love a good pilaf, but for now it’s all about the risotto!). Its high-starch, short grains are what release the creaminess as you stir, so a long-grain rice will not give you the same result.
A few notes on the rest of the shortlist. For the splash of alcohol that lifts and brightens the dish, that would be the time to use some good quality wine that you have in your pantry (I used vermouth). Pick ripe, in-season tomatoes since they are the star here, and if you would like to unleash your inner gardener this summer (and if you have enough space, of course), I strongly advise you to grow some tomato crops along with some herbs as well. The creaminess comes from two plant-based helpers instead of butter and parmesan: vegan cheese for savory depth and two tablespoons of thick coconut cream scooped from the top of the can. Grated lemon zest at the end keeps everything fresh and cuts through the richness.
Tips for a creamy, never-gummy risotto
Preparing risotto requires a minimum of 20 minutes of constant stirring and gradually adding the liquid, so you need to be patient with it and you will thank me later! Here is how to get it right:
- Add the liquid gradually, not all at once. Let the rice absorb most of what is in the pot before adding the next ladle of roasted tomato mixture or broth. This is what coaxes the starch out and builds the creamy texture.
- Keep stirring on medium heat. Constant, gentle stirring is what makes a risotto creamy rather than a boiled rice pudding, so resist the urge to walk away.
- Cook off the vermouth fully. Add it after the rice and let the alcohol evaporate and the rice absorb the liquid before you move on, so you keep the flavor without a raw, boozy edge.
- Stop while it is still loose. Risotto should be creamy and slightly flowing, not stiff, so pull it off the heat when the rice is tender with a little bite and there is still some movement in the pot.
- Rest before serving. Cover, turn off the heat, and let it rest for a couple of minutes so the texture settles, then finish with fresh basil.
What to serve with roasted tomato risotto
A tomato risotto this creamy makes a lovely main on its own, but it also plays well with something fresh and light on the side. A crisp summer salad balances the richness, or you can lean into the Mediterranean mood with a bright low-fat Olivier salad. If you are cooking for people who love Italian comfort food, it sits happily on the same table as oyster mushroom spaghetti with tomato and basil sauce. And if this recipe hooks you on risotto, try the creamy cauliflower risotto next.
Storing and reheating leftovers
Risotto is at its best fresh off the stove, but leftovers keep well in an airtight container in the fridge for up to three days. It will firm up as it chills, which is completely normal because the rice keeps absorbing liquid. To reheat, warm it gently in a pan over medium-low heat with a splash of vegetable broth or water, stirring until it loosens back into that creamy consistency. I would not recommend freezing it, since the texture of the rice tends to turn grainy once thawed. If you love turning tomatoes into other cozy plant-based dishes, these rice-stuffed tomatoes are a great next project.
If you make this roasted tomato risotto, I would love to know how it turned out, so please rate the recipe and drop a comment below telling me whether your tomatoes got nice and smoky and if you stuck with vermouth or reached for a different wine. If you have any questions or concerns, let me know in the comments below, I’m happy to answer!
Summarise & Save This Recipe
★ Add us as a trusted Google source
Vegan Roasted Tomato Risotto
Ingredients
- 1 cup arborio rice
- 1 stalk celery chopped
- ½ red onion chopped
- 1 clove garlic crushed
- ⅓ cup vermouth
- 2 cups tomatoes ripe
- 3 sprigs thyme
- 2 Tbsp olive oil
- ½ lemon zest grated
- ½ cup vegan cheese
- 2 Tbsp coconut cream thick, from can
- 1 cup vegetable broth or water
- salt and pepper to taste
- fresh basil to serve
Instructions
- Preheat the oven to 200 C.
- On a grill pan, add 1 Tbsp olive oil, the tomatoes, garlic, thyme, salt, and pepper.
- Bake for about 25 minutes until fragrant and the skins are smoky.
- Take away the thyme sprigs.
- Add the tomatoes with all their juices to a food processor and blend until smooth.
- In a large dish, heat 1 Tbsp olive oil on medium. Add the chopped onion, celery and cook until translucent.
- Add the arborio rice and the vermouth and continue cooking, while stirring, until the alcohol evaporates and the rice absorbs the liquid.
- Add the tomatoes mixture, gradually, to the rice. Cook, stirring.
- Add the broth, lemon zest, coconut cream, cheese, salt, and pepper and continue cooking until the rice absorbs most of the liquid.
- Cover, turn off the heat and let rest.
- Top with fresh basil and serve.
Frequently Asked Questions
Yes. Every ingredient is plant-based: arborio rice, celery, onion, garlic, vermouth, fresh tomatoes, thyme, olive oil, lemon zest, vegan cheese, coconut cream, vegetable broth, and basil. There is no butter, milk, parmesan, or any other animal product. The creaminess comes from the rice starch plus vegan cheese and coconut cream.
Use arborio rice. Its short, high-starch grains release starch as you stir, which is what gives risotto its creamy texture, and it can absorb a lot of liquid without turning mushy. Long-grain rice will not create the same creaminess, so it is worth seeking out arborio for this dish.
Roasting the tomatoes at 200 C cooks off their water and concentrates their natural sugars, so they turn fragrant with slightly smoky, blistered skins. This gives you a deeper, sweeter tomato base than raw or simmered tomatoes, letting you build big flavor without extra fat or salt. You then blend them with all their juices to keep every bit of that roasted intensity.
The recipe uses vermouth to lift and brighten the flavor, and the alcohol cooks off as the rice absorbs it. If you prefer to skip it, you can replace the vermouth with an equal amount of vegetable broth, though you will lose a little of that bright, aromatic edge it adds.
Keep leftovers in an airtight container in the fridge for up to three days; the rice will firm up as it chills, which is normal. Reheat gently in a pan over medium-low heat with a splash of vegetable broth or water, stirring until it loosens back to a creamy consistency. Freezing is not recommended because the rice texture turns grainy once thawed.
It is a lighter risotto because it skips the usual butter and large amount of parmesan. The only added fats are two tablespoons of olive oil, a bit of vegan cheese, and two tablespoons of coconut cream, with the roasted tomatoes carrying most of the flavor instead of fat.
Extremely flavorful, my kids have fallen in love with this recipe! Thank you, Ruxandra!
You’re very welcome! Glad you liked the recipe!