Tomato and red pepper risotto

Monday, 30 May 2016
Vegan Tomato and Red Pepper Risotto

Before going vegan, I used to love making a big pot of super cheesy tomato risotto. It's one of those meals that is just so comforting. So, of course, I had to try making a vegan alternative. One pot, lots of goodness, an hour of cooking and you get a really yummy and satisfying meal. I used wholegrain risotto rice but you can use white risotto rice or short-grain rice instead. 

Vegan Tomato and Red Pepper Risotto

You will need (serves 2-3): 
1 cup whole grain risotto rice (soaked overnight) 
1 onion
1 red pepper
1 carrot
2 cloves garlic 
1x 400g tin chopped tomatoes
3 tablespoons tomato puree
3 cups vegetable stock (made with one stock cube)
12 cherry tomatoes 
1 teaspoon herbs de provence 
1 teaspoon basil 
4 tablespoons nutritional yeast 
salt and pepper to taste 

- Finely chop the onion and cut the carrot and pepper into fairly small chunks. 
- Fry the onion, pepper and carrot in a little olive oil over a medium heat in a large pot for 5 minutes, until softened. 
- Mince the garlic and add this to the pot. Fry everything for a further minute. 
- Cut the cherry tomatoes in half and add these to the pot along with the chopped tomatoes, tomato puree, vegetable stock, risotto rice, herbs and a little salt and pepper.  
- Leave the risotto to simmer over a low heat for an hour, adding more water if necessary. 
- After an hour, add the nutritional yeast and stir through.

Download this recipe

Vegan Tomato and Red Pepper Risotto

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