A comforting, plant-based twist on a classic Italian dish, this Vegan Tomato Risotto is rich, creamy, and full of flavor. The perfect meal to warm you up and bring a touch of Italy to your table.
4 people
1
Prepare the broth. In a pot, combine carrots, celery, onion, salt, and about 2.5 liters of water. Then, ignite the flame and let the broth simmer for at least 30 minutes over medium heat.
2
In a large skillet, heat 2 tablespoons of extra virgin olive oil, add two unpeeled garlic cloves, and let the oil infuse for a few minutes.
3
Add Mutti tomato puree, reduce the heat, and let it cook for 5 minutes with the lid on. Towards the end of cooking, add a sprinkle of dried oregano and salt to taste.
4
Heat a large saucepan, then add the rice and let it toast for a few minutes. The rice will be toasted when it appears translucent.
5
Deglaze with white wine, then let the alcohol evaporate while stirring continuously.
6
Now cover the rice with the hot broth and, while stirring continuously, add broth as needed to bring the rice to the desired doneness.
7
Halfway through cooking, add the previously prepared tomato sauce to the rice, preferably warm.
8
Meanwhile, fry the capers in hot oil, drain them on paper towels, and set them aside.
9
Once the rice is cooked, stir in the vegetable butter and a sprinkle of grated vegan cheese.
10
Plate the risotto and decorate the surface with the fried capers, a sprinkle of dried oregano, and a drizzle of oil.
Risotto is one of Italy’s most cherished dishes, originating in the northern regions, particularly Milan. The technique of slow-cooking rice in broth was influenced by Arabic and Spanish culinary traditions, but it was Italian chefs who perfected the creamy, rich texture we know today. This tomato-infused version highlights the Mediterranean flavors of sun-ripened tomatoes and aromatic herbs.
Toasting the rice before adding liquid enhances the depth of flavor and helps maintain a firm texture. Stir frequently but not constantly—this releases the starch gradually, creating a naturally creamy consistency. Using warm broth ensures even cooking and prevents the rice from becoming gummy.
