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
Scale
For the risotto:
- 1 tablespoon extra virgin olive oil
- 1 shallot, diced
- 1 cup arborio rice
- 1 1/2 cups hot water
- 1 cup vegetable broth
- 1/2 teaspoon salt
- Pinch pepper
- 1/4 cup vegan butter
- 1/4 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: 1/4 recipe
- Calories: 374
- Sugar: 3g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 10g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 6g
