Vegan Tomato and Basil Risotto

Updated: Mar 18

I love risotto. It's one of my go to dishes when I'm craving something warm and comforting. O decided to give a tomato and basil combo a try this time around. I'm so happy it turned out really good and REALLY CREAMY. Even creamier than my mushroom risotto if you ask me. I find that cooking it slowly on medium heat really helps. Speeding up the cooking of risotto won't yield creamy results because it really takes time to break down the starches of the arborio rice!

Anyway, hope you guys give this a try! It's super easy and really comforting. The perfect pick me up dish too, if you ask me. Recipe below!

Are you looking for more delicious, vegan recipes? Check out my Vegan Kitchen eBook, which contains over 95 recipes that are packed with flavour and made with simple and easily accessible ingredients! Two trees (instead of 1!) will be planted for every download of my eBook through non-profit organisation One Tree Planted.🌲


Good for 2-3 servings


3 1/2 cups vegetable stock, or more depending on desired doneness

3/4 cup uncooked arborio rice (this is essential)

1/4 cup chopped red or white onion

2 cloves garlic, minced

2 tbsp olive oil

1/4 cup dry white wine (optional but highly recommended!)

1 cup chopped tomatoes or sub with canned tomatoes

1/2 cup chopped sundried tomatoes**

1 tbsp basil, chopped

1 tbsp tomato paste

1 tsp salt, or to taste*

Extra basil, for topping


*The seasoning of your risotto will depend greatly on your stock. If your stock is well seasoned, you’ll need to add minimal salt to the risotto

**The sundried tomatoes I used were those bottled and soaked in oil. Feel free to use dried ones.

  1. Prepare your stock. I simply boiled around 4 cups of water then added in a cube of vegetable stock. You can opt to make your own stock by boiling leeks, celery, carrots, and onions with a generous amount of salt for 3 hours.

  2. In a large pan/pot, heat the olive oil. Add in the onions and garlic. Sauté until tender and aromatic.

  3. Once cooked, add in the chopped tomatoes. Sauté for 2 minutes. Add in the arborio rice. Coat in the oil-tomato mixture well.

  4. Pour in the white wine. Mix until it has been absorbed (the rice will turn a bit creamy).

  5. Pour in 1 cup of the stock to the rice. Add in the tomato paste, basil, and sun dried tomatoes.

  6. On medium heat, continue to mix frequently until the rice absorbs the stock. Keep stirring until the rice absorbs the liquid.

  7. Add another 1/2 cup of the stock. Mix frequently until it is absorbed. Repeat this step every 5 mins or so.

  8. After 25-30 mins or so, rice should be perfectly cooked and still chewy. Season with salt as needed.

  9. If the risotto is a bit dry, feel free to add in 1/4 cup of stock and mix well.

  10. Serve and enjoy immediately! Garnish with some chopped basil if desired.

Have leftovers?

You can either reheat the risotto (reheating tip below!) or make some Arancini (Fried Risotto Balls!)

Reheating note: Place the leftover risotto in a pan. Add in 1/4-1/2 cup of stock and mix well until hot and creamy. Season with some salt, as needed. Enjoy!

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