Vegan Risotto with Roasted Tomatoes on the Vine is an impressive dish that can be made in 30 minutes! Creamy dreamy rice topped with sweet and juicy tomatoes!
This post is sponsored by Pure Flavor! As always, all thoughts and opinions are my own. Thank you for supporting the brands that support Darn Good Veggies!
This Vegan Risotto starts with a decadent base of impossibly creamy risotto rice mixed with luxurious butter and salty parmesan cheese. Topped with oven roasted tomatoes that are BURSTING with sweet and fresh flavor, a scattering of bright basil leaves, and a another sprinkle of parm.
It’s impressive, deceptively east to make, and celebrates the flavors of summer!
Reasons to love this recipe:
- This risotto is BAKED in the oven! Which saves 30 minutes of continuous stirring over the heat of the stove.
- It’s vegan, but you’d never know! It’s every bit as creamy and satisfying.
- Perfect for a 30 minute weeknight meal and fancy enough for a dinner party (with minimal work!)
Ingredients you’ll need:
- Olive oil
- Shallot – onion works here too
- Arborio rice – the perfect short, grain, starchy rice to make our risotto creamy!
- Hot water
- Vegetable broth – I especially like the flavor of this “no chicken” broth in this risotto
- Vegan butter
- Vegan parmesan – I prefer Violife brand here
- Fresh basil
- Pure Flavor Red Royals™ Sweet Cherry Tomatoes on the Vine – the sweet and juicy star of this dish!
How to make oven baked vegan risotto:
Oven baked risotto is one of my favorite tricks of all time!
Start by sautéing the onion in olive oil. Add in the rice and stir to ensure it is completely coated in oil.
Add in the hot water, vegetable broth, and a generous pinch of salt and pepper. Stir, cover, and place in a 350 oven for 20 minutes.
Place the tomatoes on a sheet tray. Drizzle them generously with olive oil and season with salt and pepper. Place in the oven with the risotto. They will cook at the same time.
Once the risotto has absorbed all the water and the rice is tender, you’ll know it’s done. Stir in the butter and parmesan until creamy.
Spoon into bowls, top with roasted tomatoes, fresh basil, and an extra sprinkle of parmesan. Enjoy!
Vegan Risotto with Roasted Cherry Tomatoes on the Vine
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Entree
- Method: Oven
- Cuisine: Italian
- Diet: Vegan
Description
Vegan Risotto with Roasted Tomatoes is an impressive dish that can be made in 30 minutes! Creamy dreamy rice topped with sweet and juicy tomatoes!
Ingredients
For the risotto:
- 1 tablespoon extra virgin olive oil
- 1 shallot, diced
- 1 cup arborio rice
- 1 ½ cups hot water
- 1 cup vegetable broth
- ½ teaspoon salt
- Pinch pepper
- ¼ cup vegan butter
- ¼ cup grated vegan parmesan
- Handful of fresh basil leaves to garnish
For the tomatoes:
- 12 oz Pure Flavor Redroyals™ Sweet Cherry Tomatoes on the Vine
- 1 tablespoon olive oil
- Salt and pepper
Instructions
- Preheat the oven to 350 degrees.
- Sautéing the onion in olive oil in a large pot over medium heat. Add in the rice and stir to ensure it is completely coated in oil.
- Add in the hot water, vegetable broth, salt and pepper. Stir, cover, and place in the oven for 20 minutes.
- Place the tomatoes on a sheet tray. Drizzle them generously with olive oil and season with salt and pepper. Place in the oven with the risotto. They will cook at the same time.
- Once the risotto has absorbed all the water and the rice is tender, you’ll know it’s done. Stir in the butter and parmesan until creamy.
- Spoon into bowls, top with roasted tomatoes, fresh basil, and an extra sprinkle of parmesan. Enjoy!
Nutrition
- Serving Size: ¼ recipe
- Calories: 374
- Sugar: 3g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 10g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 6g
Keywords: easy, oven, parmesan, basil, Summer, shallot, olive oil, vegetarian, gluten free
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