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4.7 from 18 votes

Vegan Tomato Risotto

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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4
Calories: 380 kcal
Course: Main Course
Cuisine: Italian

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

Instructions

    Cup of Yum
  1. Heat olive oil in a large saute pan and over medium heat.
  2. 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.
  3. Add tomato paste and Miso paste and stir for 1 minute.
  4. Add cherry tomatoes and cook for 2 minutes.
  5. 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.
  6. Continue adding broth, 1-2 ladles at a time until rice is fully cooked.
  7. Stir in vegan butter, adjust salt and pepper if needed and remove pan from the heat. 
  8. 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

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

% 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.