Facebook-f Pinterest Instagram Youtube Tiktok
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Recipe Roundup
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Menu
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Recipe Roundup
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Categories
  • Jeeca Jeeca
  • - March 26, 2018
  • - 5:09 am

Vegan Tomato and Basil Risotto

📖 TABLE OF CONTENTS show
TOMATO AND BASIL RISOTTO
HOW TO ENJOY YOUR RISOTTO
Have leftover risotto?
OTHER RECIPES YOU MIGHT ENJOY
Vegan Tomato and Basil Risotto
Ingredients 1x2x3x
Instructions
Notes
Sun-dried tomatoes:
Salt:
Have leftovers?
NUTRITIONAL INFO
You can pin these images on your pinterest board:

Sharing is caring!

  • Facebook
  • Twitter
Jump to Recipe

Here’s a somewhat creamy and comforting Vegan Tomato and Basil Risotto. I love the combo of tomatoes and basil. I feel like these are one of those classic combinations in Italian cuisine and this risotto was inspired by my love for combining the two together.

I also grow a lot of basil in my garden so this was a great way to use up some of my basil leaves!

TOMATO AND BASIL RISOTTO

I love risotto. It’s one of my go to dishes when I’m craving something warm and comforting. I decided to give a tomato and basil combo a try this risotto time around. I’m so happy it turned out really good and REALLY CREAMY.

This was even creamier than my mushroom risotto if you ask me. I find that cooking it slowly on medium heat really helps. Speeding up the cooking of risotto won’t yield creamy results because it really takes time to break down the starches of the arborio rice!

Anyway, hope you guys give this tomato and basil recipe a try! It’s super easy and really comforting. The perfect pick me up dish too, if you ask me. Recipe is below!

HOW TO ENJOY YOUR RISOTTO

Well of course you can enjoy your risotto in its purest form–as is!

OR, you can stuff your risotto into some bell peppers!

I also made a batch of this and stuffed it in some roasted peppers! I basically roasted the peppers first before adding in the cooked risotto and it was so good too!

Have leftover risotto?

You can either reheat the risotto (reheating tip below!) or make some Arancini (Fried Risotto Balls!)

If you make this recipe, please tag me on my Facebook or Instagram and use the hashtag #thefoodietakesflight 🙂 

Looking for more vegan recipes?

You can get a copy of my cookbook, Vegan Asian!

If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!

Vegan Asian Cookbook

OTHER RECIPES YOU MIGHT ENJOY

  • Miso Mushroom Risotto
  • Maple Hoisin Tofu
  • Orange Tofu
  • Pan-Fried Tofu Cakes
  • Tofu ‘McNuggets’

Vegan Tomato and Basil Risotto

5 from 4 votes
If you love tomatoes with basil in the form of something creamy and comforting, this risotto is for you! I really love tomato and basil and how well they compliment each other so I wanted to create a risotto using the two.
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 5 minutes mins
Cook Time 40 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Italian
Servings 3
Calories 302 kcal

Ingredients
  

  • 3 1/2 cups vegetable broth or more depending on desired doneness
  • 3/4 cup uncooked arborio rice this is essential
  • 1/4 cup chopped red or white onion
  • 2 cloves garlic minced
  • 2 tbsp olive oil
  • 1/4 cup dry white wine optional but highly recommended!
  • 1 cup fresh chopped tomatoes or sub with canned diced tomatoes
  • 1/2 cup chopped sundried tomatoes* see notes
  • 1 tbsp fresh basil chopped
  • 1 tbsp tomato paste
  • 1 tsp salt or to taste** see notes
  • Extra chopped basil for topping

Instructions
 

  • Prepare your stock. I simply boiled around 4 cups of water then added in a cube of vegetable cube. You can also of course use packaged vegetable broth You can opt to make your own stock by boiling leeks, celery, carrots, and onions with a generous amount of salt for 3 hours.
  • In a large pan/pot over medium high, heat the olive oil. Add in the onions and garlic. Sauté until tender and aromatic, around 2 minutes.
  • Once cooked, add in the chopped tomatoes. Sauté for 2 minutes. Add in the arborio rice. Coat in the oil-tomato mixture well.
  • Pour in the white wine, if using.. Mix until it has been absorbed (the rice will turn a bit creamy).
  • Pour in 1 cup of the stock to the rice. Add in the tomato paste, basil, and sun dried tomatoes.
  • On medium heat, continue to mix frequently until the rice absorbs the stock. Keep stirring until the rice absorbs the liquid.
  • Add another 1/2 cup of the stock. Mix frequently until it is absorbed. Repeat this step every 5 mins or so.
  • After 25-30 mins or so, rice should be perfectly cooked and still chewy. Season with salt as needed.
  • If the risotto is a bit dry, feel free to add in 1/4 cup of stock and mix well.
  • Serve and enjoy immediately! Garnish with some chopped basil if desired. You can also stuff these in some roasted peppers, if you'd like!

Notes

Sun-dried tomatoes:

  • The sundried tomatoes I used were those bottled and soaked in oil. Feel free to use dried ones.
 

Salt:

  • The seasoning of your risotto will depend greatly on your stock. If your stock is well seasoned, you’ll need to add minimal salt to the risotto
 

Have leftovers?

You can either reheat the risotto (reheating tip below!) or make some Arancini (Fried Risotto Balls!)
Reheating tips: 
Place the leftover risotto in a pan. Add in 1/4-1/2 cup of stock and mix well until hot and creamy. Season with some salt, as needed. Enjoy!

NUTRITIONAL INFO

Serving: 1serving | Calories: 302kcal | Carbohydrates: 45g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 1916mg | Potassium: 117mg | Fiber: 2g | Sugar: 3g | Vitamin A: 701IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 2mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

You can pin these images on your pinterest board:

#risotto #veganrisotto #easyveganrisottorecipe #vegan #veganfood #recipeideas #healthyrecipeideas #tomatorisotto #tomatoandbasilrisotto #italianrisotto #italianfood #veganitalianfood #plantbasedrisotto #plantbasedrecipes #healthyrecipes #manilavegans #philippines #arboriorice #creamyrisotto #delicious #goodrecipes #easy #plantbased #carbs #rice #ricerecipes #comfortingrecipes #comfortfood #comfortfoodrecipes

This Post Has 6 Comments

  1. Alyssa March 15, 2022 Reply

    5 stars
    My favorite risotto ever! I’ve been using this recipe for years it’s a staple in my home I’ve cooked it for my family my husband and it’s always a hit. Thank you for this!!

    1. Jeeca March 15, 2022 Reply

      Ahh thank you too Alyssa, so so happy to hear ◡̈

  2. Pauline April 21, 2023 Reply

    5 stars
    Love the surprise mouthfuls of sun-dried tomato when eating this and it’s so creamy. Added extra fresh basil on top as well as cracked black pepper, yum!

    1. Jeeca April 21, 2023 Reply

      Thanks Pauline, hope you enjoyed it! ◡̈

  3. Sydney April 27, 2023 Reply

    I’ve made this so many times and it’s to die for !!!!! Is It gluten free ? I’d like to make It for a friend who is gluten free and dairy free 🙂

    1. Jeeca April 28, 2023 Reply

      Hi Sydney! The rice is of course GF as well as the tomatoes and basil. You can double check the broth/stock you use if it’s GF as well ◡̈

5 from 4 votes (2 ratings without comment)

Leave a Reply Cancel reply

Recipe Rating




The Foodie Takes Flight Photo

Hello there!

I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

​ MORE ABOUT TFTF >

MY COOKBOOK

Vegan Asian Cookbook

Subscribe for recipes and updates

Search for a recipe:

Search
PrevStir-Fried Sweet Chili Tofu
Chewy Cranberry Oatmeal CookiesNext

Latest Recipes

silken tofu topped with shallot garlic oil, crispy shallots, sliced scallions, chili oil, and sesame seeds

Cold Tofu with Shallot Garlic Oil

GET THE RECIPE »
A bowl of shallot oil noodles topped with crispy fried shallots, scallions, and sesame seeds

10-Minute Shallot Oil Noodles with Crispy Shallots

GET THE RECIPE »
Golden brown crispy fried shallots in a bowl

How to Make Crispy Fried Shallots

GET THE RECIPE »
Crispy golden tofu cubes coated in a glossy soy citrus glaze, served with rice and garnished with fried curry leaves.

Crispy Tofu with Soy Citrus Glaze

GET THE RECIPE »
Pita bread topped with lettuce, tomato, crispy tofu, mushrooms, and a spoonful of pesto mayo

Zesty Tofu and Mushroom Wraps with Pesto Mayo

GET THE RECIPE »
Ultimate vegan udon guide and recipes

Ultimate Vegan Udon Guide & Recipes

GET THE RECIPE »
Page1 Page2 Page3 … Page10
Search
TFTF ICON LOGO 2021

RECIPES

SHOP MY ESSENTIALS

ABOUT

COOKBOOKS

FOLLOW ME ON SOCIAL MEDIA:

Youtube Facebook Instagram Pinterest Tiktok

PRIVACY POLICY

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.