Vegan risotto with tomato
A comforting, plant-based twist on a classic Italian dish, this Vegan Tomato Risotto is rich, creamy, and full of flavor. Made with Mutti Passata and simple, wholesome ingredients, it’s the perfect meal to warm you up and bring a touch of Italy to your table.
Made with Passata
Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.
Medium
Ingredients
-
320
g
Carnaroli rice
-
400
ml
Mutti tomato puree
-
2
cloves
garlic
-
2
tablespoons
extra virgin 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
- 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.
- 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.
- 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.
- 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.
- Deglaze with white wine, then let the alcohol evaporate while stirring continuously.
- Now cover the rice with the hot broth and, while stirring continuously, add broth as needed to bring the rice to the desired doneness.
- Halfway through cooking, add the previously prepared tomato sauce to the rice, preferably warm.
- Meanwhile, fry the capers in hot oil, drain them on paper towels, and set them aside.
- Once the rice is cooked, stir in the vegetable butter and a sprinkle of grated vegan cheese.
- Plate the risotto and decorate the surface with the fried capers, a sprinkle of dried oregano, and a drizzle of oil.
