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Vegan Pesto Risotto with Roasted Tomatoes

plate of pesto risotto topped with tomatoes on wood cutting board on marble countertop

5 from 3 reviews

This Vegan Pesto Risotto is creamy, cozy, and bursting with bright flavor! Pair it with quick-roasted tomatoes for a decadent but easy main course.

Ingredients

Scale
  • 16 ounces cherry tomatoes
  • 2 tablespoons high-quality extra virgin olive oil, plus more for drizzling over tomatoes
  • 6 cups (1.4 L) low-sodium vegetable broth (store-bought or homemade)
  • 1/2 cup Nut-Free Vegan Pesto, divided (or use store-bought)
  • 1 large shallot, finely diced
  • 2 cups (380 gArborio rice
  • 3/4 cup (180 mL) dry white wine (I used Pinot Grigio)
  • 1/4 cup (15 g) vegan parmesan cheese, grated*
  • Salt and black pepper, to taste

Instructions

  1. Roast the Tomatoes: Preheat the oven to 400F. Place the tomatoes on a baking tray, then cover them with a drizzle of olive oil and a generous pinch of salt. Bake for 30 to 35min, until the tomatoes have burst and their skin has browned.
  2. Warm the Broth: Add the vegetable broth and 1/4 cup of pesto to a large pot and mix well. Keep this liquid over medium-low heat while you cook the risotto.
  3. Sauté Aromatics: Add the olive oil to a large (separate) pan over medium-high heat. Add the shallot to the pan and cook for 2 to 3 minutes, until translucent. Then, add the arborio rice to the pan and mix well. Toast the arborio rice for 2 to 3 minutes, until the rice becomes more translucent. Toasting the rice adds more flavor to the final dish.
  4. Deglaze: add the white wine to the pan to deglaze it, scraping off any burnt bits (a.k.a. flavor!) from the bottom of the pan into the wine. Simmer for 3-5 minutes, until most of the liquid has evaporated from the pan or been absorbed by the rice.
  5. Make the Risotto: Start by adding 3/4 cup (180 mL) of the warmed broth to the pan with the rice. Reduce the heat to Medium-Low and stir the mixture frequently, to ensure all grains of rice are cook evenly. Once you can drag your spoon through the mixture and it leaves a dry path, add an additional ½ cup of warm broth. Repeat this process with the remaining broth.
  6. Quality Check: Begin to taste the Risotto for doneness at around the 14 minutes mark, though it may take 20-25 minutes to cook in total. The Rice will be creamy but have a slightly al dente texture once finished.
  7. Make it Green & Cheesy: Once the Risotto has cooked, turn the heat off and stir in the remaining pesto and grated vegan parmesan; season with salt and pepper to taste, if desired.
  8. Serve: Serve warm; Divide the risotto onto serving plates, then top with roasted tomatoes, plus anything else as desired. Risotto is best enjoyed fresh, but leftovers will keep in the fridge for up to 5 days and are best reheated on the stovetop with an extra splash of vegetable broth.

Notes

  • Substitutions: white wine can be replaced with equal parts vegetable broth. Vegan parmesan can be replaced with 1/4 cup of nutritional yeast, or 1/2 cup of this Rosemary Garlic Cashew Cream for an extra boost of flavor! There is no substitution for arborio rice; you can use another rice if you wish, but it will not be as creamy.

Keywords: pesto risotto, basil risotto, dairy free risotto, vegan risotto