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!
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.