A creamy and delicious sun-dried tomato risotto recipe, perfect for any hassle-free vegan or meat-free meal as it is made with staple pantry ingredients.
Broth Prep: Put your vegetable stock to simmer. If using store-bought granulated veggie stock, follow packaging instructions. Add the chopped dried tomatoes to hydrate in the broth.
Onion & Garlic: Peel and finely chop your onions. Mince the garlic cloves.
Risotto Base: On medium heat, add one tablespoon of olive oil. Sauté the onions until translucent, then add garlic. Add the risotto rice, stir until lightly toasted. Pour in the wine or ⅓ cup of vegetable broth, stirring until absorbed.
Tomatoes: Using a colander, skim out the hydrated chopped dried tomatoes from the simmering broth and mix them into the rice.
Add stock: Gradually stir in the vegetable broth, a bit at a time, making sure to stir frequently. Add the tomato paste next. Continue adding broth, ½ cup at a time, allowing the rice to absorb it before adding more.
Seasoning: Around the 10-minute mark, mix in the nutritional yeast (or homemade vegan parmesan) and fresh basil.
Finishing Touch: Once the rice reaches an 'al dente' texture, stir in the last tablespoon of olive oil. Remove from heat, let it sit for 2-5 minutes, then serve. Garnish with fresh basil, vegan parmesan, and a sprinkle of black pepper or chili flakes for some zing. Enjoy!
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Notes
Fridge It: Transfer leftover risotto to an airtight container and store in the fridge within 2 hours of cooking. Keeps up to 5 days.Reheat & Eat: Let the risotto come to room temperature for 15 minutes. Reheat in a non-stick pan on medium-low with a splash of plant milk, stirring until warmed through.