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Risottos are a date night classic, and they couldn’t be easier to make plant-based. This Romy London recipe shows you how to use coconut milk, nutritional yeast, and vegan mozzarella to create a dairy-free take on the popular Italian dish.
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Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. Risotto is one of the most common ways of cooking rice in Italy. It’s often described as a labor-intensive dish, as it requires constant attention and stirring to ensure the rice absorbs the broth properly without becoming soggy. This cooking method releases the rice’s starches, producing a rich, velvety sauce with soft but slightly al dente grains.
This recipe is relatively easy to make, so it won’t be too laborious after a long day at work. It doesn’t require too many ingredients, and many will likely be already in your cupboard.
Read more: Try This Creamy Homemade Oat Milk
Creamy cherry tomato risotto
Ingredients
- 1 tbsp olive oil
- 1 brown onion, diced
- 2 cloves garlic, minced
- 200 g risotto rice
- 120 ml vegan-friendly, dry white wine
- 750 ml vegetable broth
- 1 tin Mr Organic cherry tomatoes
- 120 ml full fat coconut milk
- 40 g nutritional yeast
- Salt and pepper to taste
- Freshly grated vegan mozzarella for serving
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
- Add the risotto rice and cook, stirring constantly, for 2 minutes.
- Pour in the white wine and cook until the liquid has been absorbed.
- Add the vegetable broth, one third at a time, stirring frequently and allowing each third to be absorbed before adding the next.
- Add the tinned cherry tomatoes, coconut milk, nutritional yeast, salt, and pepper. Stir to combine.
- Cook for an additional 5-10 minutes, stirring occasionally, until the rice is cooked through and the risotto is creamy.
- Remove from the heat and serve the risotto garnished with freshly grated vegan mozzarella and fresh basil or parsley.
This recipe was republished with permission from Romy London.
