VEGAN TOMATO RISOTTO RECIPE GLUTEN FREE DAIRY FREE SOY FREE
I really LOVE Risotto, but I don’t love how heavy the traditional version is so I never make it. Until I picked up The Homemade Vegan Pantry and saw Miyoko Schinner’s recipe for Vegan Tomato Risotto with roasted tomatoes…I couldn’t resist trying the recipe out and it was delish. So much so that my children have requested it and thus we made it again last night. So I felt I should share the recipe with you as I made a few small changes to make it doable any night of the week.
Part of the reason people buy cookbooks and never use them is that the process can seem too daunting and time consuming or they don’t have all of the ingredients on hand. I must confess that I rarely follow a recipe to the tee unless it’s pastry which is less forgiving. So I’ll share how I made this 2 different ways but both equally delicious.
The original recipe calls for 3 pounds of tomatoes roasted down into 2 cups of intense sweet flavor. This process is very easy….I used roma tomatoes and cut them in half and placed them cut side up on a baking sheet lined with parchment paper (I have also used tin foil when I don’t have paper on hand). Roast these at 350 degrees F until they are dried out and most of the water has evaporated (this can take around 45min to 1 hour). I then removed the skins and set those aside to use elsewhere (Miyoko has a recipe for Roasted Tomato Skin Pesto in her Book). You can also roast a head of garlic at the same time….just cut the entire garlic head in half, drizzle with a little olive oil and set amongst the tomatoes (use this is the risotto recipe). Miyoko roasts her tomatoes and collects the liquid from the pan as it’s released to use in the Risotto recipe. I never did this as I didn’t want to be attached to the kitchen scooping tomato juice. My tomatoes turned out great as you can see by the picture above. I used these babies in the first batch I made but last night I didn’t have these on hand so I just used an organic tomato sauce in place and added about 1/2 cup less liquid. It definitely didn’t taste as good as using the roasted version but still supper worthy. So here’s the recipe!!
2 Tbsp Olive Oil 6 cloves Garlic 6 cups Vegetable Stock (I never use stock, just water)
2 Onions minced 1/2 to tsp Sea Salt 1/2 cup white wine
1 1/2 cups Arborio Rice 2 cups Roasted Tomatoes 1 cup loosely packed basil, slivered
1 cup Tomato Elixir (this is the tomato water I was talking about which I didn’t use so I added about 1/2 cup more water)
Add the rice and continue to sauté for a couple minutes. Add the water (stock), wine and salt (I used 1 tsp for sure to compensate not using stock) and stir. I also added in the roasted tomatoes as I wanted to set the timer and walk away from it. Miyoko recommends adding the roasted tomatoes in after 20 minutes of cooking time.
Cover with a lid, put in the oven and bake for 30-35 minutes or until the rice is just al dente and suspended in a lovely red sauce. Mix in the basil and stir; serve immediately.
When I made this last night I didn’t have the roasted tomatoes so used the Organic Tomato Sauce instead (2 cups) and also didn’t have fresh Basil so used dried (about 1 tbsp.) which I added to the rice before putting it into the oven. It was very tasty…so my children said.
Hope you try this out! Miyoko’s book The Homemade Vegan Pantry is worth the purchase and is available on Amazon or Chapters/Indigo in Canada.