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+ servings

Creamy Vegan Tomato Risotto

Jillian Glenn
Thick, creamy, and super flavorful - This Creamy Vegan Tomato Risotto is going to be a recipe you can turn to and impress anyone (vegan or not)! It is the perfect side to any meal and filling enough to serve as an dish on its own. This risotto recipe is so easy and will quickly become a weekly dinner in your home!
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Prep Time 10 minutes
Cook Time 45 minutes
Servings 4
Calories 435 kcal

Equipment

  • medium to large skillet
  • blender to make pesto
  • cutting board and knife
  • wooden spoon
  • small or medium saucepan for boiling cashews

Ingredients
  

For The Risotto

  • 2 tablespoon extra virgin olive oil or avocado oil
  • ¾ small yellow onion
  • 3 cloves chopped garlic
  • 1 cup cherry tomatoes
  • 2 tablespoon red wine vinegar
  • ½ cup Arborio rice
  • 1 ½ cup low sodium vegetable broth
  • 1 cup water
  • 4 tablespoon slivered almonds for topping
  • a pinch of salt

For The Vegan Basil Pesto

  • 1 cup raw and unsalted cashews
  • 1 cup water
  • 2 tablespoon nutritional yeast
  • 2 cloves fresh garlic
  • 1 cup fresh basil
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • a pinch of salt

Instructions
 

Vegan Basil Pesto Instructions

  • Begin by boiling the cashews in your small or medium saucepan. You'll want to add the cashews and 1 cup of water to the pot and bring to medium heat. Once the water boils, reduce the heat to a simmer and continue to cook until the cashews are tender (about 20 minutes).
  • Add the cashews and the water they boiled in to a blender along with the nutritional yeast, garlic cloves, basil, olive oil, and lemon juice. Add a pinch of salt if you desire. Blend until creamy and then set aside or refrigerate, covered, until ready to serve. If the pesto is too thick to drizzle over the risotto, add 2-4 tablespoon of water and blend until creamy.

Creamy Vegan Tomato Risotto Instructions

  • Begin by heating a skillet with olive oil to medium heat. Once the oil is warm, add the sliced onions and cook, stirring, until translucent (about 2 minutes). Add the chopped garlic and cook for another 2 minutes until lightly golden.
  • Add the cherry tomatoes and cook them until they are soft and tender (about 5-7 minutes). Use the wooden spoon to press down on the tomatoes gently to release their juices. Add a splash of red wine vinegar to the skillet. Add the Arborio rice, a generous pinch of salt, and stir.
  • Heat the vegetable broth in the microwave until warm. Slowly add the broth to the rice, about ¼ cup at a time. Stirring constantly. Every few minutes, add a little more vegetable broth. Continue this until all of the broth is used. The rice should become soft and tender. Keep stirring.
  • If the rice is still not soft and tender once you're out of vegetable broth, warm another 1 cup of water and continue adding liquid to the risotto. Keep stirring. Do this until the risotto is creamy and tender. You may or may not need to use the entire cup of water.
  • Once the risotto is creamy and tender, remove it from the heat. Serve each bowl topped with vegan pesto and either slivered almonds or pistachios.

Nutrition

Serving: 1cupCalories: 435kcalCarbohydrates: 37gProtein: 12gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gSodium: 16mgPotassium: 496mgFiber: 4gSugar: 4gVitamin A: 530IUVitamin C: 12mgCalcium: 42mgIron: 4mg
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