Creamy Vegan Tomato Risotto is a simple yet super flavorful recipe that is sure to become a family's favorite. This healthy Cherry Tomato Risotto is ready in just 30 minutes and great for busy weeknights.
Who knew that a simple vegetable risotto can be so satisfying?
Creamy without with a cream, hearty without a meat and literally loaded with cherry tomatoes and comforting flavors.
The secret to this luscious vegan recipe is a right combination of condiments. I'm not saying spices, because this tomato risotto doesn't actually contain any spice except for salt of pepper.
Do you want to know my secret to making the most delicious vegan tomato risotto?
It's become one of my favorite ingredient in cooking. Aside from a classic Miso soup, I've been adding Miso paste to pretty much everything.
Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
- olive oil, butter - I love using Miyoko's vegan unsalted butter
- vegetables - ripe cherry tomatoes, onion, garlic, parsley for serving
- flavor inducers - tomato paste and white Miso paste
- rice - obviously most Risotto's are made with Arborio rice. However, you can also prepare this Carnaroli Rice. Sometimes I buy it at Whole Foods
- liquids - homemade or store-bought vegetable broth
- cheese - totally optional because this summer Risotto tastes great without cheese. But if you feel like it, feel free to add some grated or shaved vegan Parmesan
1. Heat olive oil in a large sauté pan and over medium heat.
2. Add onion and cook stirring occasionally until onion is translucent and starts to brown, about 7 minutes. Stir in garlic and cook for 30 more seconds.
3. Add tomato paste and Miso paste and stir for 1 minute.
4. Add cherry tomatoes and cook for 2 minutes.
5. Stir in Arborio rice and toast stirring constantly for a few minutes. Ladle in 3 cups of vegetable broth, give everything a stir and simmer on a medium low heat until rice absorbs all liquid.
6. Continue adding broth, 1-2 ladles at a time until rice is fully cooked.
7. Stir in vegan butter, adjust salt and pepper if needed and remove pan from the heat.
Expert Tips To Make This Perfectly
To make this creamy vegan tomato risotto, there are a few kinds of Miso paste you can buy: red, yellow, white.
I haven't tried all of those yet, but I recommend you to stay away from red Hatcho Miso. It has a bitter taste and isn't a match in this vegetarian risotto.
White Miso Paste, on the other hand, has been become a staple in my refrigerator.
Nowadays, I add Miso to all kinds of dishes: rice, pasta, soups, even Borscht.
Thanks to Miso paste, this cherry tomato risotto comes out creamy and so aromatic. The best part - no one will even say it's vegan.
Frequently Asked Questions
It adds an earthy, umami and savory flavor to any dish. In non-vegan cooking, this type of flavor is obtained by adding anchovies. Obviously, they're not a part of vegan diet.
However Miso paste does a wonderful job of bringing the flavor without adding non-compliant ingredients.
It doesn't have to be "al dente". This advice may not go in line with the traditional recommendations, but my personal preference and recommendation is to cook rice until it's fully cooked and doesn't have a firm center.
Not necessarily. Although most risotto recipes are indeed made with wine, I noticed that adding wine to a risotto with other acidic ingredients, like tomatoes, will only yield a tart aftertaste.
Don't rinse Arborio rice. It contains starchy coating called Amylopectic, which is soft and mixes well with the water. This starch is responsible for giving the risotto a creamy texture.
Storing And Reheating
This simple tomato risotto stores well and makes wonderful leftovers. Place the leftover risotto in the airtight container and refrigerate for up to 2 days.
When you need to reheat it, simply microwave it for 30-40 seconds. Alternatively, you can add the leftover risotto in the skillet along with the few tablespoons of water, cover with a lid and simmer for 5-7 minutes until risotto is heated through.
🥗 Side dishes
I recommend serving this vegetarian tomato risotto with one of my favorite salads:
If you want to learn more, check out my web story about Vegan Tomato Risotto.
Vegan Tomato Risotto
- 2 tablespoon olive oil
- 1 medium onion finely minced
- 3 cloves garlic thinly sliced
- 1 tablespoon tomato paste
- 2 tablespoon White Miso paste don't be afraid to add 2 heaping tablespoon of Miso paste
- 2 c cherry tomatoes
- 1 c Arborio rice
- 5 c vegetable broth
- 2 tablespoon unsalted vegan butter
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 tablespoon parsley chopped
- ½ c shaved vegan Parmesan for serving
- Heat olive oil in a large saute pan and over medium heat.
- Add onion and cook stirring occasionally until onion is translucent and starts to brown, about 7 minutes. Stir in garlic and cook for 30 more seconds.
- Add tomato paste and Miso paste and stir for 1 minute.
- Add cherry tomatoes and cook for 2 minutes.
- Stir in Arborio rice and toast stirring constantly for a few minutes. Ladle in 3 cups of vegetable broth, give everything a stir and simmer on a medium low heat until rice absorbs all liquid.
- Continue adding broth, 1-2 ladles at a time until rice is fully cooked.
- Stir in vegan butter, adjust salt and pepper if needed and remove pan from the heat.
- Divide risotto among serving bowls, sprinkle with fresh parsley and Parmesan shavings and serve.