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–+ servings
Vegan Roasted Tomato Risotto cu rosii reteta

Vegan Roasted Tomato Risotto

This vegan roasted tomato risotto is creamy, rich, and full of the deep, smoky-sweet flavor of oven-roasted tomatoes. Dairy-free and ready in about 50 minutes, it's a cozy Italian main that will win over any risotto skeptic.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Choose Serving Size 4

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 an oven tray or grill pan, add 1 Tbsp olive oil, the tomatoes, garlic, thyme, salt, and pepper.
  • Roast for about 25 minutes, until fragrant and the skins are charred and smoky.
  • Remove and discard the thyme sprigs.
  • Add the tomatoes with all their juices to a food processor and blend until smooth.
  • In a large pan, heat 1 Tbsp olive oil over medium heat. Add the chopped onion and celery and cook until translucent.
  • Add the arborio rice and vermouth and continue cooking, stirring, until the alcohol evaporates and the rice absorbs the liquid.
  • Gradually add the tomato mixture to the rice, cooking and stirring between additions.
  • Add the broth, lemon zest, coconut cream, vegan cheese, salt, and pepper and continue cooking until the rice absorbs most of the liquid.
  • Cover, turn off the heat, and let it rest for a few minutes.
  • Top with fresh basil and serve.

Notes

Scoop only the thick cream from the top of a chilled can of coconut milk for the coconut cream. Serve immediately while the risotto is still loose and creamy.