Vegan Tomato and Basil Risotto
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.
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
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