I just love risotto! The creamy arborio rice just makes it such a cozy and comfy meal. It is often times very heavy though; all that cheese! But, good news! I have been working on this vegan roasted cherry tomato risotto for a while. No cheese and no cream, still creamy and flavorful!
The roasted tomatoes, wine and herbs give this risotto tons of flavor! The wine gets reduced so it is a great meal for kids as well. My kids love this roasted cherry tomato risotto. Want to make some together?
How I make this vegan roasted cherry tomato risotto?
Roast the cherry tomatoes
Since the cherry tomatoes need some time in the oven, that is what I start with. I cut the bigger cherry tomatoes in half while leaving the small ones whole. On a large baking sheet I drizzle some olive oil and balsamic vinegar on the cherry tomatoes, sprinkle them with some oregano, salt and pepper. I slide the baking sheet in the oven for 20-30 minutes.
Make some pesto!
In the meantime I make some pesto. This is optional, but it gives this roasted cherry tomato risotto so much extra flavor, but I wouldn’t skip it. Peppermint pesto is my go-to recipe. I just love the freshness of the peppermint. Making pesto is so easy; check out my pesto recipe here.
Make the risotto
While the cherry tomatoes are still roasting in the oven, I start making the risotto. Risotto is not hard to make, you just need some patience. And while this recipe asks for some wine, I suggest you pour yourself a glass while you stir and wait for the arborio rice to get soft and creamy!
I heat up some olive oil in a dutch oven or soup pot and add the onions. Once they are translucent, I add the garlic and move it around with a wooden spoon. I add the rice and stir some more until all the rice grains are well mix with the onion mixture. Now it is time to add the wine and the twigs of thyme and rosemary to the rice. I let it cook until most of the liquid is evaporated.
Once all the wine is absorbed, I slowly add the stock, one ladle-full at a time, and stir occasionally until fully absorbed before adding more. This will take about 20-30 minutes. #stirforcreaminess
Halfway through I add the fresh tomatoes to the half cooked risotto. I keep on adding stock and stir every once in a while, until the rice is tender.
Once the rice is tender, I remove the herb twigs and add lemon zest, juice, salt and pepper to taste. And finally I fold in 3/4 of the roasted cherry tomatoes that should be done by now.
Plate the risotto and add (optional) garnishing
The vegan roasted cherry tomato risotto is ready now. All I have to do is divide it over plates, top it with the remaining roasted cherry tomatoes, (homemade peppermint) pesto and fresh thyme leaves.
Yet another family favorite! We all love this cherry tomato risotto. I hope you do too. It is
the best comfort food – a flavor bomb – wholesome – easy to make – family friendly – & oh so delicious
And while I am at it, here are some of our other easy & quick family friendly weekday meals: maybe you are into another vegan risotto recipe: vegan pumpkin risotto, or this lentil quinoa bolognese, rosemary white bean tomato stew, vegan meatballs with mashed potatoes or this super yummy chicken cherry tomato orzo.
Vegan roasted cherry tomato risotto
Ingredients
- 500 gr cherry tomatoes
- 2-3 tbsp balsamic vinegar (to drizzle on the cherry tomatoes)
- 2 tsp oregano (to sprinkle on the cherry tomatoes)
- 3-4 tbsp olive oil (divided)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 250 gr arborio/ risotto rice
- 200 ml (dry) white wine
- 750 ml vegetable broth (homemade* or store bought)
- 1 bunch fresh thyme (divided)
- 1 bunch fresh rosemary
- 4 medium tomatoes (diced)
- ½ lemon (juice and zest)
- salt+pepper
Garnishing (all optional)
- 1-2 tbsp fresh thyme leaves
- 1-2 tbsp (homemade**) pesto
Instructions
- Preheat the oven to 360F/180C.
- Cut the bigger cherry tomatoes in half while leaving the small ones whole. Put them on a large baking sheet and drizzle them with 2 tbsp of olive oil and 2-3 tbsp of balsamic vinegar on the cherry tomatoes and sprinkle them with oregano, salt and pepper. Slide the baking sheet in the oven for 20-30 minutes.
- If you want to make your own pesto now is the time to do so. If not, continue with the next step.
- While the cherry tomatoes are still roasting in the oven, start making the risotto. Heat up 1-2 tbsp of olive oil in a dutch oven or soup pot and add the onions. Once they are translucent, add the garlic and move it around with a wooden spoon.
- Add the rice and stir until all the rice grains are well mix with the onion mixture. Pour the wine in and add the twigs of thyme and rosemary to the rice. Let it cook until most of the liquid is evaporated.
- Once all the wine is absorbed, slowly add the stock, one ladle-full at a time, and stir occasionally until fully absorbed before adding more. This will take about 20-30 minutes.
- Halfway through add the fresh tomatoes to the half cooked risotto. Keep on adding stock until the rice is tender.
- Once the rice is tender, remove the thyme and rosemary twigs. Add lemon zest, juice, salt and pepper to taste. And finally fold in 3/4 of the roasted cherry tomatoes.
- The risotto is ready now. All you have to do is divide it over plates, top it with the remaining roasted cherry tomatoes. And optionally with some (homemade peppermint**) pesto and fresh thyme leaves.
Notes
DID YOU MAKE THIS RECIPE?
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