Tomato Risotto

Tomato risotto is a deliciously comforting meal that's made with simple cupboard ingredients. It's also super easy to make and naturally creamy without any dairy in sight!

If you're on the hunt for that perfect bowl of comfort and creaminess, this tomato risotto might just be your next favorite find.

It's a simple yet satisfying dish where the richness of tomato, the sweetness of onions, and the freshness of basil come together with the perfect risotto rice.

I love it as a main meal, but you can also serve it as a side dish for plant-based meatballs or grilled vegetables.

Why you'll love this tomato risotto

• Simple yet super comforting - The combination of sweet onions, rich tomato passata, aromatic basil, and savory plant-based parmesan creates a depth of flavor that is both comforting and satisfying.
• Extra creamy without dairy - Even without traditional butter, cheese or cream, this tomato risotto has a creamy consistency thanks to the starches from the carnaroli rice and the cooking technique.
• Perfect for any occasion - This vegan tomato risotto is elegant enough for special occasions but simple enough for an everyday meal.

Ingredients and substitutions

Olive oil - Saute the onion in extra virgin olive oil for a classic risotto flavor, or swap it with plant-based butter for extra richness.

Onion - Sweet yellow onions usually do the job, but you can use shallots or white onions for a milder flavor. Add some garlic too if you like.

Carnaroli rice - This type of rice is ideal for creamy risotto due to its high starch content. Arborio rice or Vialone Nano make good alternatives, with the latter absorbing flavors more quickly and cooking faster.

Dry white wine - Make sure the white wine you use is vegan. For an alcohol-free version, simply add more vegetable stock.

Passata - This sieved tomato sauce enriches the risotto with a tomato base. If unavailable, blend canned diced tomatoes or crushed tomatoes until smooth. You can also add some tomato paste for even more color.

Plant-based parmesan - Use your favorite grated plant-based Parmesan-style cheese to bring a savory, cheesy flavor to the dish. Nutritional yeast is

Fresh basil leaves - A handful of fresh basil leaves adds brightness and extra flavor to your tomato risotto.

How to make creamy tomato risotto

Heat the olive oil in a large, heavy-bottomed pan over medium heat.

Add the finely chopped onion with a pinch of salt and sauté until the onion is soft and translucent.

Stir in the carnaroli rice, ensuring each grain is coated with the oil and lightly toasted for about 2 minutes. The edges of the rice should become slightly translucent.

Pour in the dry white wine and stir until it has been fully absorbed by the rice. This should take about 2 minutes.

Stir in the passata and cook for a couple of minutes, allowing the rice to begin absorbing the tomato flavor.

Begin adding the warm vegetable broth, one ladle at a time, stirring constantly. Wait until each addition is almost fully absorbed before adding the next ladle of stock.

This process allows the rice to cook evenly and release its starches, creating a creamy texture.

The risotto is done when the rice is al dente, which means it should be tender with a slight bite to it.

Once the rice is cooked to your liking, stir in the grated plant-based parmesan cheese until it melts into the risotto.

Add the fresh basil, season to taste with salt and freshly ground black pepper and serve immediately, with some extra plant-based parmesan on top if you like.

Leftovers and storage

• Refrigerate leftover tomato risotto in an airtight container and consume within two days.
• Gently reheat the risotto on the stove over low heat, adding a splash of vegetable stock or water to loosen it up and restore creaminess.
• You can freeze this risotto for up to 1 month, but keep in mind that it will not be quite the same as when it was freshly made. Freezing and thawing will cause the texture to become grainier.

Recipe notes and tips

• Stirring often is crucial in risotto-making because it helps release the rice's starches, leading to a creamier texture. However, don't stir constantly; it can make the rice gluey.
• The rice should be "al dente," which means tender yet with a slight bite. Overcooking can lead to mushy rice, which isn't as pleasant in texture.
• After cooking, let the risotto sit off the heat for a few minutes to settle and thicken up naturally.

If you liked this tomato risotto recipe, you might also like some of my other vegan risotto recipes:

• Vegan Cajun Risotto
• Pumpkin and Sage Risotto
• Asparagus and Courgette Risotto with Lemon
• Vegan Mushroom and Pea Risotto
• Slow Cooker Pearl Barley Risotto

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