Vegan Risotto with Roasted Veg
Hola! If you’ve ever wondered what happens when a Florida girl falls in love with the bold flavors of Mediterranean and Mexican kitchens, this Vegan Tomato & Roasted Vegetable Risotto is the answer. I still remember learning from my abuela how fresh vegetables can transform a simple dish into a soul-warming meal. This recipe combines creamy risotto rice, sweet roasted vegetables, and a tomato-rich base that feels both comforting and refreshing. It’s naturally vegan, gluten-free, and ideal for anyone who loves plant-based cooking. Plus, it fits perfectly with Mediterranean Crockpot recipes for those cozy, slow evenings when you crave something hearty.
Quick Recipe Overview
| Prep Time | 10 minutes |
|---|---|
| Cook Time | 35 minutes |
| Total Time | 45 minutes |
| Servings | 4 |
| Difficulty | Easy |
| Cuisine | Mediterranean, Italian-inspired |
| Best Season | All year round |
Why You’ll Love This Recipe
- Plant-based comfort food: Creamy risotto without any dairy makes this recipe comforting yet light.
- Flavor-packed roasted vegetables: The caramelization brings out natural sweetness and depth in the peppers, zucchini, and tomatoes.
- Versatile: Works as a weeknight Crock Pot vegetarian dinner or a special weekend meal.
- Family-friendly: Even picky eaters enjoy the creamy texture and mild flavors.
- Mediterranean diet friendly: Packed with veggies, olive oil, and fresh herbs, it’s a wholesome choice.
Vegan Tomato & Roasted Vegetable Risotto
- Total Time: 45 minutes
- Yield: 4 1x
- Diet: Vegan
Description
A creamy Vegan Tomato & Roasted Vegetable Risotto that’s bursting with Mediterranean flavor. Dairy-free, naturally gluten-free, and perfect for a cozy Crockpot dinner or weeknight meal.
Ingredients
- 1 tbsp olive oil
- 300 g / 10.5 oz cherry tomatoes
- 2 medium red bell peppers
- 1 large courgette / zucchini
- Salt and pepper
- 1 tbsp olive oil
- 1 large red onion, diced
- 3 garlic cloves, minced
- 225 g / 8 oz Arborio risotto rice
- 1 tbsp balsamic vinegar
- 250 g / 8.8 oz passata or chopped tomatoes
- 250 ml / 1 cup vegetable stock
- 6 sun-dried tomatoes, chopped
- Fresh basil, torn
- Salt and pepper, to taste
- (Optional) vegan parmesan or nutritional yeast
Instructions
1. Preheat oven to 180C / 350F. Add olive oil to a roasting tin.
2. Chop vegetables into chunks, season with salt and pepper, and roast for 30 minutes.
3. Heat olive oil in a pan, sauté onion for 3 minutes, then add garlic and cook for 1 minute.
4. Stir in rice and vinegar, cook for 30 seconds.
5. Add passata and stock gradually, stirring until absorbed before adding more.
6. After 20 minutes, stir in sun-dried tomatoes and roasted vegetables, cook for 5 more minutes.
7. Remove from heat, stir in basil, season, and add vegan parmesan or nutritional yeast if using.
8. Serve hot and enjoy!
Notes
Use Arborio rice for the creamiest texture.
Warm your stock before adding to the rice.
Add extra stock or passata if risotto looks too thick.
Leftovers reheat well with a splash of stock or water.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop, Slow Cooker
- Cuisine: Mediterranean, Vegan
Nutrition
- Serving Size: 1/4 recipe
- Calories: 357
- Sugar: 10.6g
- Sodium: 230mg
- Fat: 8.8g
- Saturated Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 62.3g
- Fiber: 4.8g
- Protein: 9.2g
- Cholesterol: 0mg
Ingredients
For the roasted vegetables:
- 1 tbsp olive oil
- 300 g / 10.5 oz cherry tomatoes
- 2 medium red bell peppers
- 1 large courgette / zucchini
- Salt and pepper
For the risotto:
- 1 tbsp olive oil
- 1 large red onion, diced
- 3 garlic cloves, minced
- 225 g / 8 oz Arborio risotto rice
- 1 tbsp balsamic vinegar
- 250 g / 8.8 oz passata or chopped tomatoes
- 250 ml / 1 cup vegetable stock
- 6 sun-dried tomatoes, chopped
- Fresh basil, torn
- Salt and pepper to taste
- Optional: vegan parmesan or nutritional yeast
Ingredient Tips Table
| Ingredient | Tip |
| Cherry tomatoes | Roasting intensifies their sweetness, making the risotto richer. |
| Red bell peppers | Choose bright red peppers for the sweetest flavor. |
| Courgette / Zucchini | Slice evenly so they roast uniformly. |
| Arborio rice | Essential for a creamy risotto texture. Do not substitute with long-grain rice. |
| Passata / chopped tomatoes | Passata gives a smoother finish, while chopped tomatoes add texture. |
| Sun-dried tomatoes | Adds a tangy, umami kick, balancing the creamy rice. |
| Basil | Tear gently to release oils without bruising. |
| Vegan parmesan | Optional but adds a nutty, cheesy touch. |
Step-by-Step Instructions
- Roast the vegetables: Preheat oven to 180C / 350F. Place oil in a roasting tin, add chopped vegetables, season with salt and pepper, and roast for 30 minutes until softened and caramelized.
- Start the risotto base: Heat olive oil in a large pan over medium heat. Sauté diced onion for 3 minutes until translucent, then add minced garlic and cook for another minute.
- Toast the rice: Stir in Arborio rice and balsamic vinegar, cooking for 30 seconds to coat grains with oil and flavor.
- Build the risotto: Add passata and vegetable stock gradually, about ½ cup at a time, stirring until absorbed before adding more. This step creates the signature creamy texture.
- Incorporate flavors: After 20 minutes, stir in sun-dried tomatoes and roasted vegetables. Cook for another 5 minutes until rice is tender. Add more stock or passata if needed.
- Finish and serve: Remove from heat, stir in fresh basil, adjust seasoning with salt and pepper, and fold in vegan parmesan or nutritional yeast if desired. Serve immediately.
Helpful Tips
- Stir often to prevent sticking and encourage creaminess.
- Use warm stock to keep cooking even.
- Add liquid gradually to control texture.
- Always taste before serving to adjust salt and seasoning.
Expert Tips for the Best Results
- Choose the right rice: Arborio or Carnaroli rice works best for creamy risottos.
- Don’t rush the process: Adding liquid slowly ensures a velvety consistency.
- Balance acidity: The balsamic vinegar cuts through richness for a perfect balance.
- Finish with herbs: Fresh basil at the end keeps the dish vibrant.
Recipe Variations
- Crock Pot Mediterranean twist: Cook onions, garlic, rice, tomatoes, and stock in a slow cooker on low for 2 hours, then stir in roasted vegetables and basil.
- Lemon zest risotto: Add grated lemon zest at the end for a fresh citrus finish.
- Extra protein: Stir in chickpeas or white beans to make it heartier.
- Spicy version: Add a pinch of chili flakes when cooking the onions.
Make Ahead & Freezer Tips
This risotto is best fresh, but you can make it ahead. Store in the fridge for up to 3 days. Reheat gently with a splash of stock to loosen. For freezing, portion into airtight containers, freeze for up to 1 month, and thaw overnight in the fridge before reheating.
Serving Suggestions
Serve with a drizzle of olive oil and extra basil on top. A sprinkle of vegan parmesan enhances flavor. Pair it with a side of crusty bread or a fresh green salad for a balanced meal.
Pairing Ideas
- Wine: A crisp Sauvignon Blanc or Pinot Grigio complements the tangy tomatoes.
- Drinks: Sparkling water with lemon keeps it refreshing.
- Sides: Serve with roasted asparagus or a cucumber salad for contrast.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of stock or water. For a quick fix, microwave in 1-minute intervals, stirring in between, until heated through.
Frequently Asked Questions (FAQs)
Can I use brown rice instead of Arborio? No, brown rice won’t create the same creamy texture. Stick with Arborio or Carnaroli.
Can I make this recipe in a Crock Pot? Yes, combine the base ingredients in your slow cooker, then stir in roasted vegetables and basil before serving.
Is this risotto gluten-free? Absolutely, it’s naturally gluten-free as long as all ingredients used are certified.
What can I substitute for passata? You can use canned chopped tomatoes or even blended fresh tomatoes.
How do I make it creamier? Stir in vegan butter or an extra drizzle of olive oil before serving.
Can I add more vegetables? Definitely, mushrooms, spinach, or roasted eggplant work beautifully.
Is this suitable for meal prep? Yes, portion it into containers and store in the fridge or freezer as suggested above.
Nutrition Info
| Serving Size | ¼ recipe |
| Calories | 357 |
| Protein | 9.2 g |
| Carbohydrates | 62.3 g |
| Fat | 8.8 g |
| Fiber | 4.8 g |
| Sugar | 10.6 g |
| Cholesterol | 0 mg |
| Sodium | 230 mg |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This Vegan Tomato & Roasted Vegetable Risotto is creamy, flavorful, and packed with Mediterranean charm. Whether you make it on the stovetop or adapt it as a Mediterranean Crockpot recipe, it’s guaranteed to become a family favorite. Give it a try tonight and bring some cozy comfort to your table!
