Vegan Risotto with Tomato

Vegan Risotto with Tomato

Made with Passata

Strained Tomatoes (Passata) retain the bright red colour of tomatoes and has a velvety composition with an intense but sweet taste.

cooking sketch 30 min (COOK TIME: 15 min / PREP TIME: 15 min)

cooking sketch Medium

4 people


  • 320 g Carnaroli rice
  • 400 ml Mutti Strained Tomatoes (Passata)
  • 2 cloves garlic
  • 2 tbsp extra virgin olive oil
  • half glass white wine
  • a pinch oregano
  • 40 g vegetable butter or margarine
  • 50 g grated aged vegan cheese
  • a pinch salt

Vegetable Broth

  • 2 l water
  • 2 carrots
  • 1 celery stalk
  • 1 peeled onion
  • a pinch salt

For Decoration

  • 50 g capers
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Vegan Risotto with Tomato: Method

  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 Strained Tomatoes (Passata), 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.

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Also made with: Passata

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