This risotto is made with fresh tomatoes which are absorbed straight into the rice, giving it a rich, fresh flavour.
Risotto is one of those dishes everyone should have under their belt. It’s easy to master, but I think a lot of people shy away from it because it’s perceived as complicated. Here are my top tips on mastering this super customisable dish…
Related: Lemon Risotto with Edamame Beans and Pecans
1) Use the right kind of rice. Risotto rice is a short grain rice, that looks short and fat, it has a very high starch content which is what helps the final dish have that thick, creamy texture, but also helps the rice keep it’s shape. If you use regular rice, you’ll just end up with a pile of mush…
2) Keep your stock HOT! I always keep my vegetable stock just below a simmer on the cooker ring next to the one I’m making the risotto on. If you leave your stock in a jug on the kitchen side getting cold, then every time you add some into the risotto, you will be lowering the temperature of the pan, which extends the cooking time and the rice won’t absorb the stock as well. If you keep it hot, you’ll keep a consistent temperature and get that perfect rice.
Related: Wheatberry Risotto with Roasted Vegetables
3) Don’t rush it. Risotto is a dish of patience. It’s super easy, but you can’t rush it. If you add too much liquid at once, the rice will just turn mushy and won’t cook evenly. You really must add one ladle at a time, and let it absorb before adding the next, I promise it’s worth it!
This tomato risotto uses fresh tomatoes, which are blended to a puree and then mixed with the vegetable stock. That way the tomato flavour goes all the way into the grain of rice, so you get that super fresh, tomato flavour with every bite.
Serve it with some grilled green vegetables for a comforting, warming meal.
| Servings |
- 1/2 White Onion diced
- 1 clove garlic Minced
- 1/4 cup (60ml) Dry White Wine
- 4 cups (940ml) Vegetable Stock
- 1 cup (200g) Risotto Rice (such as arborio)
- 6 Tomatoes
- Broccoli
- Zucchini (courgette)
- Peas
- Green Beans
- Spinach
- Any others you would like
Ingredients
Risotto
Green Vegetables
| |
- Heat the vegetable stock in a saucepan and keep just below a simmer. Blend 4 of the tomatoes in a blender until purified, then add to the vegetable stock.
- Heat a large, deep skillet with 1 tbsp olive oil on a medium heat and add the onion and saute for 2-3 minutes until translucent. Add the garlic and saute for a further 1 minute.
- Add the rice to the pan and stir with the onion and garlic, cook for 1 minute so the rice is coated. Then add the wine and stir cooking until the wine is completely absorbed.
- Begin to add the stock and tomato mixture into the rice dish, stirring each time and making sure each ladle is absorbed before adding the next. Keep going until all the stock is used up, this should take between 35-45 minutes.
- Dice the other two tomatoes and add in at the end to warm through.
- Grill your green vegetables until they are cooked but still have some bite. Serve immediately.
About Lauren Caris
Lauren is the author and chef of the vegan food blog, Lauren Caris Cooks. She is passionate about showing people just how awesome vegan food can be with simple, delicious recipes and vegan lifestyle tips.
Woop so glad you like it!
I tried this tonight, it was nice :) I think your ratio stock/rice is off though, I had way too much stock. This made the risotto taste less strong unfortunately :( I mostly cook Jamie Olivers risotto and he uses way less stock as well
All of your Risotto recipes look so delicious! What size tomatoes did you use in this recipe? Thanks so much.
Hi Eileen! Thanks so much! These were normal salad tomatoes, I guess maybe 2-3 inches in diameter?
I don’t think I’ve every made a risotto, but these summery vides seriously having me craving one. Just beautiful, Lauren!
Thanks Sophie, I hope you really like it if you try it!!
This risotto looks amazing, Lauren! I love how you added puréed tomatoes to the veg stock!
Thanks Sarah! It really adds an extra punch!