This Creamy Cherry Tomato Risotto Is Perfect For Date Night

Planning a date night this weekend and not sure what to cook? We've got you covered

By

1 Minutes Read

A bowl of vegan cherry tomato risotto made to a dairy-free and plant-based recipe Date night dishes don't get much tastier than this vegan risotto dish - Media Credit: Romy London

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.

Read more: This Halloumi And Pistachio Salad Is Completely Vegan

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

This vegan creamy tomato risotto is a delicious and easy-to-make dish that is perfect for a cosy night in. Simultaneously decadent and simple, this recipe is sure to please everyone!
A bowl of vegan cherry tomato risotto made to a dairy-free and plant-based recipe
5 from 1 vote
Cook Time35 mins
Prep Time10 mins

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.

Join The Plant Based Newsletter and we will plant a tree! 🌳

We plant a tree for every signup. You’ll receive our weekly news round-up and be the first to hear about, product launches, exclusive offers and more!

© 2024 Plant Based News is a mission-led impact media platform focused on elevating the plant-based diet and its benefit to human health, the planet, and animals. | Plant Based News Ltd, PO Box 71173, London, SE20 9DQ, United Kingdom.

buttons/scroll-to-top/scroll-to-top-small-active