vegan sun-dried tomato risotto

Based on 2 ratings

Difficulty

Medium 👍
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
onion
2 cloves garlic
2 tsp oregano
tomato purée (passata)
2 tbsp sun-dried tomatoes
175 g risotto rice
750 ml vegetable broth
2 tbsp coconut milk
1 tbsp nutritional yeast
  • Step 1/4

    • onion
    • 2 cloves garlic
    • 2 tsp oregano

    get a large pot on medium heat and add in some oil, followed by the onion and then the garlic a few mins later. let cook for a minute or so until fragrant, then add in the oregano and cook for a further minute.

  • Step 2/4

    • tomato purée (passata)
    • 2 tbsp sun-dried tomatoes

    squeeze in your tomato purée and add in half of the sun-dried tomatoes (save the rest for serving). I recommend finely chopping the sun-dried tomatoes. you can also add in some of the oil from the tomato jar.

  • Step 3/4

    • 175 g risotto rice
    • 750 ml vegetable broth

    reduce the heat slightly and add in the rice. let toast for about a minute, stirring so it doesn’t stick to the bottom of the pan. then you can gradually start pouring in the vegetable broth, about a ladle at a time, stirring so it absorbs into the rice in between each addition. this will take about 20 mins.

  • Step 4/4

    • 2 tbsp coconut milk
    • 1 tbsp nutritional yeast

    once the rice is cooked through, season with salt and pepper and add in the coconut milk and nutritional yeast and stir to combine.

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