Tomato & Roasted Mediterranean Vegetable Risotto (Vegan)
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Tomato & Roasted Mediterranean Vegetable Risotto
Risottos are one of my favourite dinners. When made right, they are rich and creamy, but not too heavy or stodgy. Plus, risotto rice picks up flavours so well, so there is a lot of potential to make a seriously amazing-tasting dish when you’ve got the makings of one in your stock cupboard.
And I have a new favourite risotto recipe: This Tomato & Roasted Mediterranean Vegetable Risotto! Sooooo flavourful and a dish everyone can enjoy, vegans and meat-eaters alike. Plus, risottos are naturally gluten-free too!
I’ve come across many tips on making risottos over the years, some people make it out to sound very complicated but I actually consider it a very easy dish . But for me, I find that these three tips help yield the creamiest result:
- Stirring regularly. You don’t have to stand over the stove, stirring constantly but regular stirring will help the rice release it’s starch.
- Adding the stock a cup at a time. Adding the stock in all in one go is simply just like boiling rice but we want a creamier result than that. So adding the stock in a bit at a time, waiting until each ladel-full has nearly been absorbed will help create that gluey texture.
- “Mantecatura” – Loosely translated as “enrichment” or to give something a buttery texture. This is achieved at the end of the recipe, when the rice is almost cooked and the liquid has very nearly been absorbed. Remove the rice from the heat and stir for a couple of minutes, adding an extra ingredients, such as dairy-free butter, oil, vegan cheese, nooch or fresh herbs.
Admittedly, I know roasting the vegetables does add extra time and effort to this dish BUT I do think it’s absolutely worth it, flavour-wise. If you’re short on time feel free to sauté the vegetables instead.
Creamy Tomato & Roasted Veg Risotto
A deliciously creamy risotto that is BURSTING with flavour
- A generous pinch of salt and pepper
- Approx 6 sun-dried tomatoes, chopped into small chunks
- A small bunch of fresh basil, torn
- Optional vegan parmesan or "nooch", to serve
- Preheat the oven to 180C / 350F and add the olive oil to a roasting tin.
- Chop the vegetables into small chunks and spread out in the tin, adding the salt and pepper before giving everything a shake to coat.
- Meanwhile, add olive oil to a shallow casserole dish or large frying pan, on a low-medium heat.
- Sauté the onion for a few minutes before adding the minced garlic and cooking for another minute.
- Stir in the rice with the vinegar and stir for approx 30 seconds, to coat it in the oil.
- Pour in the passata and vegetable stock, 1/2 cup at a time, alternating between the two. Allow each amount to be absorbed by the rice before adding the next.
- After 20 minutes, add in the sundried tomatoes and the roasted vegetables. Give everything a stir, adding more liquid if needed, and cook for a further 5 minutes until everything is cooked through and the rice is done.
- Remove from the heat and stir in the basil, salt and pepper and vegan cheese . Feel free to stir in any extra oil or dairy-free butter at this point for an extra creamy risotto.
Amount Per Serving: Calories: 354 Saturated Fat: 1g Carbohydrates: 60g Fiber: 7g Sugar: 8g Protein: 11g © Aimee
If you’ve tried one of my recipes, I would love to see and hear about it! Leave a comment below and tag your social media posts with #WallflowerKitchen
Do you think dried basil work the same as fresh?
Fabulous risotto. Like others I had to have at least 4times the amount of stock and passata. The rice would have gone on absorbing even more but served it once it was cooked enough. A superb meal, served with a crunchy green salad.
Thanks for the feedback - much appreciated! Glad you enjoyed it :)
I can not find passata where I am from, is there an alternative for it?
Hi Shannon, just used chopped tomatoes instead :)
This was really good. I had my doubts when it was cooking because I kept having to add water, but eventually it came around. I think next time I will use veg broth, roasted portobello mushrooms and maybe a Beaujolais instead of the vinegar. Thank you so much for sharing this. The vegan butter made it extra decadent.
Just made this for dinner tonight and it was delicious beautiful flavours and really easy to make, I will be recommending it to family. Thank you
Oh my God. I've just made it, it's just what I needed.. Thank you very much!!! It's creamy, rich in flavours, helathy, very comforting. And easy to make, I used regular basmati rice and it's amazing too!
So glad you enjoyed it so much! And good to know it works with ordinary rice too :)
I just made this tonight and it is soo good! My new favorite!
Glad you enjoyed it, Jessica! :D
Made this for my family last night, it was a BIG hit! Thank you :)
After you put the passata and the stock do you have to keep on stirring for the next 20 min or lower the temperature maybe? Because mine keeps on splashing and sticking to the pan as crazy! Or the lid on?
I do very low heat and stir frequently. Definitely no big bubble splashes or sticking. I would just lower the heat considerably next time
Never made a risotto before, but recipe was really easy to follow. Simple, tasty and effective!
not enough liquid, we needed to add 1,5 times more. and imo the dried tomatoes are too much there, otherwise a good recipe