Tomato Risotto | Vegan Recipe

Not too long ago, I posted a photo on Instagram of the tomato risotto that I’d made. It turned out to be amazingly good and lots of people asked if I could post a recipe of it, so I decided to do just that. In video form!
I’m going to show you how to cook a delicious, simple, vegan and very budget-friendly tomato risotto.

Ingredients

Arborio (risotto) rice
Courgette
Onion
Sundried tomato
Passata
Vegetable stock cube

Dice your onion, courgette and sundried tomato. Prepare the stock cube with boiling water.
Heat up a little bit of oil in a cooking pot, and sauté the onion for a few minutes, until it becomes slightly see-through. Add your rice, and sauté that until it turns see-through as well. Pour enough of the stock into the pot to cover the rice and onion. Add a scoop of passata, and keep stirring until the rice absorbs most of the liquid. Add more stock and passata and stir until it’s absorbed. Repeat this process until the rice is cooked al dente. At this point, add your courgette cubes and sundried tomato, and a little bit more stock. When everything is absorbed and the rice is cooked, your dish is ready. Enjoy!

xxxLucy

Creator living in Amsterdam with her husband and extensive tea collection. Sewing hobbyist, historical beauty enthusiast, and advocate for slowing down.
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4 thoughts on “Tomato Risotto | Vegan Recipe

  1. I just made this and gosh, it’s delicious, quick, and student-budget friendly! I put canned tomatoes instead of sundried tomatoes and added Cayenne Pepper. Served with a bit of grated mature cheddar… Super Yummy!

  2. I just made this tonight for my husband and I…it was delicious! The perfect meal for a rainy and stormy evening. Thank you for sharing your recipe.

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