Easy Vegan Risotto (Pesto & Roasted Tomato)

This gluten free Pesto & Roasted Tomato Vegan Risotto is one of the tastiest dinners you’ll make. It’s amazingly creamy whilst being packed with flavour. Risotto is one of my favourite easy vegan dinners because it’s super simple and only requires a few simple ingredients, but the addition of fresh homemade pesto and rich roasted tomatoes takes it to a whole new level!

We LOVE Risotto In Our House

Vegan risotto is such a staple meal in my household, so I always have risotto/arborio rice stocked up in my pantry. Then all you really need is onion, garlic, white wine, stock and some seasonal vegetables and you can whip up a delicious, cosy meal! During the autumn months I love to make Butternut Squash & Sage Risotto, but this Pesto and Roasted Tomato Risotto is perfect for spring and summer.

I’ve included a super easy vegan pesto recipe which is stirred into the cooked risotto at the end. It uses basil, garlic, pine nuts (but you can use any nut), extra virgin olive oil and nutritional yeast. You can choose to omit the nutritional yeast but I love that it adds a delicious subtle cheesy flavour to the risotto.

I like to use homemade vegetable stock when making vegan risotto, but if you haven’t got any to hand then vegetable stock cubes work perfectly too! My favourite way to make stock is to save up my vegetable scraps from the week and toss them in a big pot with lots of water, garlic, onion and peppercorns and simmer for 1-2 hours, then drain. It adds the most incredible flavour to meals, especially this risotto! It’s also a great way to reduce your food waste.

For more satisfying plant based dinners, try my Roasted Pumpkin & Cranberry Quinoa Salad, or my Vegan Chorizo & Butterbean Casserole.

If you make this vegan risotto recipe, please make sure to comment below or tag me in your recreations over on Instagram or Pinterest – I love seeing them!

Can I alter the Pesto?

You can do whatever you like!

Here are some of the different types of pesto that you could try:

1. Arugula pesto: Arugula pesto is made with peppery arugula leaves, garlic, pine nuts, and vegan Parmesan. It has a strong, tangy flavour that pairs well with the sweetness of roasted tomatoes and the creaminess of the risotto.
   
2. Kale pesto: Kale pesto is a healthy and delicious alternative to traditional basil pesto. It’s made with kale leaves, garlic, walnuts, and nutritional yeast (or vegan Parmesan). Kale is a good source of vitamins A, C, and K, as well as fibre and antioxidants.
   
3. Sun-dried tomato pesto: Sun-dried tomato pesto is made with sun-dried tomatoes, garlic, pine nuts, and Parmesan cheese (or vegan Parmesan). It has a rich, savoury flavour that would pair well with the sweetness of roasted tomatoes and the creamy risotto.

Each of these variations would add a unique flavour and colour to the vegan risotto dish, making it even more interesting and appealing.

Using Seasonal Produce

We’re big fans of using seasonal and local produce where possible. We’ve even starting growing some of our own vegetables and herbs!

Here are some ideas for how to incorporate seasonal ingredients into this Vegan Risotto recipe:

1. Seasonal produce: Depending on the time of year, you may have access to different types of fresh produce that would pair well with this dish. For example, in the summer months, you could add fresh basil or heirloom tomatoes to the recipe. In the fall, you could add butternut squash or pumpkin.
   
2. Choosing and storing ingredients: If you are using fresh basil in your pesto, you should look for bright green leaves without any brown spots or wilted edges. To keep basil fresh, you can store it in a jar of water on the countertop or in the fridge with a damp paper towel wrapped around the stems.
   
3. How to preserve ingredients: Some ingredients may not be available year-round or may have a short shelf life. So you could make a big batch of pesto and freeze it in ice cube trays for later use.

Can You Make This Easy Vegan Risotto Gluten Free?

You’ll be happy to know that Arborio rice is naturally gluten free… panic over! However, if you don’t have access to Arborio rice for whatever reason, you could use brown rice, which is a whole grain and a good source of fibre, vitamins, and minerals. Brown rice takes longer to cook than arborio rice, so you definitely should adjust the cooking time accordingly.

Another gluten-free option is quinoa, which is technically a seed but is commonly used as a grain in cooking. Quinoa is high in protein, fibre, and various vitamins and minerals. It has a slightly nutty flavour and a chewy texture that would pair well with the pesto and roasted tomato flavours in this recipe.

Cauliflower rice is a low-carb and low-calorie option for those of you who want to reduce their carb intake. To make cauliflower rice, you can pulse cauliflower florets in a food processor until they reach a rice-like consistency. Then they can use the cauliflower rice as a substitute for arborio rice in the recipe.

It’s important to note that each alternative rice or grain may require different cooking times and methods, so you should adjust accordingly and follow the cooking instructions on the packaging.

Here’s How To Make This Delicious Vegan Risotto…

There are the ingredients you’ll need for this vegan risotto:

Vegan Butter or Oil (3 tbsp): This is the cooking fat used to sauté the onion and garlic. It provides flavor and helps cook the rice and other ingredients.

White Onion (1 whole, finely diced): Onions are a staple in many dishes, providing flavor and aroma. They also add a hint of sweetness to the risotto.

Garlic (2 cloves, crushed): Garlic is used for its aromatic and savory qualities. It adds depth of flavor to the dish.

Risotto or Arborio Rice (400 grams): Risotto or Arborio rice is the main ingredient and the base of the dish. It’s a starchy, short-grain rice that becomes creamy when cooked, giving the risotto its characteristic texture.

Dry White Wine (200 ml): White wine adds acidity and depth to the risotto. The alcohol content evaporates during cooking, leaving behind a rich flavor.

Vegetable Stock (2 L): Vegetable stock is used as the cooking liquid for the risotto. It provides essential moisture and flavor to the rice as it cooks.

Vegan Cream (optional): Vegan cream is an optional ingredient that can be added to make the risotto creamier and richer in texture.

Pesto:

Fresh Basil (1 cup): Basil is the primary ingredient in the pesto, adding a fresh and aromatic flavor.

Pine Nuts (2 tbsp): Pine nuts contribute a nutty flavor and creamy texture to the pesto.

Garlic (1 clove): Garlic in the pesto enhances its savory profile.

Nutritional Yeast (1.5 tbsp): Nutritional yeast provides a cheesy and umami flavor to the pesto, commonly used in vegan recipes.

Extra Virgin Olive Oil (5 tbsp): Olive oil binds the pesto ingredients together and adds a rich, fruity taste.

Salt (to taste): Salt enhances the overall flavor of the pesto.

Roasted Tomatoes:

Cherry Tomatoes (10-15, sliced in half): Cherry tomatoes add a burst of sweetness and acidity to the dish.

Olive Oil (2 tbsp): Olive oil coats the tomatoes for roasting, enhancing their flavor and texture.

Balsamic Vinegar (1 tbsp): Balsamic vinegar adds a tangy and slightly sweet element to the roasted tomatoes.

Salt & Pepper (to taste): These seasonings enhance the natural flavors of the tomatoes.