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


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


  • 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)


  • 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.

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