Vegan Tomato Risotto
User Reviews
4.7
18 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
380 kcal
-
Course
Main Course
-
Cuisine
Italian
Vegan Tomato Risotto
Report
Creamy Vegan Tomato Risotto is a simple yet ultra flavorful recipe that thanks to my secret ingredient is sure to become a family's favorite. This healthy Cherry Tomato Risotto is ready in just 30 minutes and great for busy weeknights.
Share:
Ingredients
- 2 tablespoon olive oil
- 1 medium onion finely minced
- 3 cloves garlic thinly sliced
- 1 tablespoon tomato paste
- 2 tablespoon White miso paste don't be afraid to add 2 heaping tablespoon of Miso paste
- 2 c cherry tomatoes
- 1 c arborio rice
- 5 c vegetable broth
- 2 tablespoon unsalted vegan butter
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 tablespoon parsley chopped
- ½ c shaved vegan Parmesan for serving
Add to Shopping List
Instructions
- Heat olive oil in a large saute pan and over medium heat.
- Add onion and cook stirring occasionally until onion is translucent and starts to brown, about 7 minutes. Stir in garlic and cook for 30 more seconds.
- Add tomato paste and Miso paste and stir for 1 minute.
- Add cherry tomatoes and cook for 2 minutes.
- Stir in Arborio rice and toast stirring constantly for a few minutes. Ladle in 3 cups of vegetable broth, give everything a stir and simmer on a medium low heat until rice absorbs all liquid.
- Continue adding broth, 1-2 ladles at a time until rice is fully cooked.
- Stir in vegan butter, adjust salt and pepper if needed and remove pan from the heat.
- Divide risotto among serving bowls, sprinkle with fresh parsley and Parmesan shavings and serve.
Notes
- Vegan butter – if you want to reduce the fat in this recipe, you can skip the vegan butter used at the very end of the cooking process.
- Storing. This simple tomato risotto stores well and makes wonderful leftovers. Place the leftover risotto in the airtight container and refrigerate for up to 2 days.
- Reheating. When you need to reheat it, simply microwave it for 30-40 seconds. Alternatively, you can add the leftover risotto in the skillet along with the few tablespoons of water, cover with a lid and simmer for 5-7 minutes until risotto is heated through.
Nutrition Information
Show Details
Calories
380kcal
(19%)
Carbohydrates
49.8g
(17%)
Protein
10.7g
(21%)
Fat
14.7g
(23%)
Saturated Fat
3.3g
(17%)
Sodium
1590mg
(66%)
Potassium
619mg
(18%)
Fiber
3.3g
(13%)
Sugar
5g
(10%)
Calcium
44mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 49.8g | 17% |
| Protein | 10.7g | 21% |
| Fat | 14.7g | 23% |
| Saturated Fat | 3.3g | 17% |
| Sodium | 1590mg | 66% |
| Potassium | 619mg | 13% |
| Fiber | 3.3g | 13% |
| Sugar | 5g | 10% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
Other Recipes
You'll Also Love
Caramelized Leek, Pecorino (and Sausage) Risotto and a Lagostina Risotto Pot Giveaway!
Italian
4.8
(132 reviews)
