Enjoy a vegan risotto that is creamy and warm, with the rich flavors of tomatoes and roasted vegetables. This dish is hearty, filling, and great for any event.
Ingredients: 1 cup Arborio rice. 4 cups vegetable broth. 1 onion, diced. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 cup cherry tomatoes, halved. 2 cups mixed vegetables e.g., bell peppers, zucchini, mushrooms, chopped. 1/2 cup canned coconut milk. 2 tbsp nutritional yeast. 2 tbsp olive oil. 1 tsp dried basil. 1 tsp dried oregano. Salt and pepper to taste.
Instructions: Preheat oven to 400F 200C. Toss the mixed vegetables with 1 tbsp olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized. In a large skillet, heat the remaining olive oil over medium heat. Add the diced onion and garlic, saut until translucent. Stir in the Arborio rice and cook for 1-2 minutes until lightly toasted. Pour in the diced tomatoes and cherry tomatoes. Cook until the liquid is absorbed. Gradually add the vegetable broth, about 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue until the rice is creamy and tender, about 20-25 minutes. Stir in the roasted vegetables, coconut milk, nutritional yeast, dried basil, and oregano. Cook for an additional 2-3 minutes until heated through. Season with salt and pepper to taste. Serve hot, garnished with fresh basil leaves if desired.
Prep Time: 15 minutes
Cook Time: 40 minutes
rachel waiters