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vegan sun-dried tomato risotto

vegan sun-dried tomato risotto

Based on 3 ratings
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"this dish is so flavourful and I wish I had thought of the combination sooner! serve it with some garlic bread and enjoy!"
Difficulty
Medium 👍
Preparation
30 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
1
onion
2 cloves
garlic
2 tsp
oregano
3
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

    • 1 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

    • 3 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.

  • Enjoy your meal!

    vegan sun-dried tomato risotto

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