Creamy cherry tomato risotto
This vegan risotto combines creamy coconut milk, tomatoes, and crisp white wine for a rich, hearty dinner. Recipe and image courtesy of Romina Callwitz, romylondonuk.com
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Serves: 4
Ingredients
- 1 tbsp olive oil
- 1 brown onion, diced
- 2 garlic cloves, minced
- 200g carnaroli risotto rice
- 120ml vegan-friendly, dry white wine
- 750ml vegetable stock
- 400g tin cherry tomatoes
- 120ml full-fat coconut milk
- 40g nutritional yeast
- salt and pepper, to taste
- vegan mozzarella, grated, to serve
- basil or parsley, chopped, to garnish
Method
Step 1
Heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic and sauté for about 5 minutes, until the onion is translucent.
Step 2
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 stock, one third at a time, stirring frequently and allowing each third to be absorbed before adding the next.
Step 3
Add the tinned cherry tomatoes, coconut milk, nutritional yeast, salt and pepper. Stir to combine. Cook for about 5 minutes, stirring occasionally, until the rice is cooked through.
Step 4
Remove from the heat and serve, garnished with freshly grated vegan mozzarella and herbs.