Vegan Tomato Risotto

Indulge in the comforting flavors of this Vegan Tomato Risotto, a plant-based twist on the classic Italian dish that's bursting with rich, savory goodness. Perfectly creamy thanks to Arborio rice and a slow, delicate simmer with warm vegetable broth, this dairy-free recipe incorporates the sweetness of ripe, fresh tomatoes and tanginess from tomato paste for an intense depth of flavor. Nutritional yeast adds a subtle, cheesy undertone, while fresh basil lends a vibrant, aromatic finish. Simple to prepare yet elegantly satisfying, this one-pot dish is ideal for weeknight dinners or impressing guests. Serve this wholesome, vegan risotto on its own or alongside a crisp salad for a complete and hearty meal. With just 15 minutes of prep and packed full of fresh ingredients, it's a healthy, crowd-pleasing favorite you’ll make on repeat!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 2 tablespoons Olive oil
• 1 medium, finely diced Yellow onion
• 3 minced Garlic cloves
• 4 medium, finely chopped Tomatoes
• 5 cups Vegetable broth
• 2 tablespoons Tomato paste
• 3 tablespoons Nutritional yeast
• 0.25 cup, chopped Fresh basil leaves
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Heat the vegetable broth in a small saucepan over low heat to keep it warm throughout the cooking process.

Step 2

In a large skillet or wide pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until soft and translucent.

Step 3

Add the minced garlic to the skillet and sauté for another 1 minute until fragrant.

Step 4

Stir in the chopped tomatoes and cook for 6-8 minutes, stirring occasionally, until they break down into a sauce-like consistency.

Step 5

Add the arborio rice to the pan and stir well to coat the grains in the tomato mixture, cooking for 1-2 minutes.

Step 6

Stir in the tomato paste, ensuring it is fully incorporated into the rice mixture.

Step 7

Begin adding the warm vegetable broth, one ladleful at a time. Stir frequently and allow each addition of broth to be absorbed by the rice before adding the next.

Step 8

Repeat this process for about 20-25 minutes until the rice is tender and creamy with a slight bite (al dente). Use all or most of the broth as needed.

Step 9

Stir in the nutritional yeast, salt, and black pepper. Adjust seasoning to taste.

Step 10

Remove the risotto from heat and stir in the chopped fresh basil leaves.

Step 11

Serve immediately, garnished with extra basil if desired.

Nutrition Facts

Serving size	(2164.6g)

Amount per serving	% Daily Value*
Calories	1332.6

Total Fat 40.9g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 6.6g
Cholesterol 0mg	0%
Sodium 4039.8mg	0%
Total Carbohydrate 203.0g	0%
Dietary Fiber 28.0g	0%
Total Sugars 39.4g
Protein 44.5g	0%

Vitamin D 0IU	0%
Calcium 302.1mg	0%
Iron 10.3mg	0%
Potassium 4178.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.1%

Protein: 13.1%

Carbs: 59.8%