Posted in Recipes on 04.01.2023
Easy Tomato Risotto
prep: 15 mins / cook: 20 mins / inactive: 0 mins / total: 35 mins / quantity: 3 servings Print recipe?
A super easy and comforting tomato risotto recipe packed with extra veggies and lots of flavour. Made with basic pantry ingredients and all cooked in one pan for an easy and delicious midweek dinner!
There’s a fair amount of stigma attached to risotto making. Which is a shame because it puts people off attempting this classic dish that’s so adaptable and actually rather easy. And this tomato risotto is THE easiest.
It all comes together in one pan and only needs an occasional stir rather than hawk like attention. It makes a great lunch or dinner and even fantastic leftovers. And it is SO so tasty. And because we’re using tinned tomatoes this vegan recipe can be a staple any time of the year!
I do love tinned tomatoes, especially the crushed type as we’re using here. They add so much flavour and a bit of body to so many recipes and they’re cheap. Dirt cheap. Which is what we could all do with now right?
These cold January days that feel like they go on forever NEED food like this. Food that warms you up from the inside out, is filling, hearty and healthy.
How to make an easy tomato risotto:
I find it easiest to get everything ready before you start cooking. Peel and chop veg, measure out everything. All the ‘liquid’ parts can be measured into one jug as it all gets added at the same time.
Start by sautéing the onion in a little oil and vegan butter for just a minute or two over a medium heat. The butter is there for flavour, the oil is to stop the butter from burning.
Add the garlic and courgette and cook for another minute. The courgette is grated so it melts into the risotto and is a great way to ‘hide’ veg if you have a veggie averse picky eater.
Add the rice, all the liquid and flavourings – red wine, veg stock, tinned tomatoes, chutney, balsamic vinegar, tomato puree, and miso paste. Stir well then bubble over a low-medium heat from 10 minutes, stirring from time from time.
Turn the heat down to low then bubble for a further 5 minutes, stirring more frequently.
Stir in the sugar and basil, season to taste and ta-da! All done!
Spoon into warmed bowl and dig in. A sprinkle of vegan parmesan won’t go amiss either. If you can find it, I thoroughly recommend Violife’s vegan parmesan. It looks, smells, tastes and grates for all the world like actual parmesan!
Looking for more easy and healthy vegan meal ideas? Try these:
Yellow Split Pea and Cauliflower Dhal
Instant Pot Vegetable Chow Mein
Creamy Tomato and Black Garlic Tagliatelle
If you make this recipe or any of the recipes from The Cook & Him I’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees I’ll see your picture!)
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Easy Tomato Risotto
prep: 15 mins / cook: 20 mins / inactive: 0 mins / total: 35 mins / quantity: 3 servings
1/2 tablespoon oil
1 tablespoon (15g) vegan butter
1 large red onion – peeled and finely chopped
5-6 cloves garlic – peeled and crushed
1 courgette – grated
300g risotto rice
400g tin of chopped tomatoes
150 ml red wine
700 ml vegetable stock
1 tablespoon tomato chutney
1 tablespoon balsamic vinegar
1 tablespoon tomato puree
1 heaped teaspoon miso paste
1 tablespoon sugar
1 small bunch (20-25 leaves) basil – roughly shredded
salt and pepper
1-2 tablespoons vegan parmesan – grated
- In a large saute or frying pan heat together the oil and butter
- Add the chopped onion and saute for 1-2 minutes over a medium heat until just softened
- Stir in the garlic and courgette and saute for a further minute
- Stir in the rice, tomatoes, wine, stock, chutney, vinegar, tomato puree and miso paste and bubble for 10 minutes, stirring from time to time
- Turn the heat down to low and bubble for a further 5 minutes, stirring more frequently
- Stir in the sugar and basil and season to taste
- Spoon into warmed bowls, sprinkle with the grated parmesan and dig in!
- Chill any leftovers and store in the fridge. Reheat in the microwave until piping hot
Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Nooch. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
All things autumn - warming soups, savoury bakes and delicious sweet treats!
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