Vegan Tomato Basil Risotto

Hi Guys! I am writing this from a hotel room in New York where I am simultaneously doing this, watching the Seahawks #GOHAWKS!!!!! drinking a dirty martini and eating homemade potato chips. Not bad for a Sunday afternoon I think.

And even though I am here for a few days and not having to actually think about cooking dinner for a few nights (admittedly grateful), I know that you guys are still trying to get dinner on the table for yourselves and your own families- so I got your back!

This is the ultimate Meatless Monday meal that bridges that weird gap we are in between Summer and Fall. Hearty and warm and totally weeknight easy but made with the fresh cherry tomatoes that I have had bowls and bowls of hanging around the kitchen. (I am especially in love with the little orange ones- do you know there names? They are SO SWEET and literally just pop in your mouth- so delicious and totally my favorite.

So here you go- a VEGAN and GLUTEN FREE (!!!) meal that is sure to please even the pickiest eaters in your family (I told coco it was “pizza risotto” and she LOVED it) and it is really quite easy for the cook in the family.

If you are not vegan or vegetarian, feel free to use chicken stock, and if you can have dairy (I must admit a wee bit of envy!) then a few shaves of parmesan or pecorino on top would be quite delicious I am sure. Either way, enjoy the dish and the ease of making it and I will see you back here on Tuesday with the funniest video ever (hint: the kids are running the show.)

Vegan Tomato Basil Risotto

Author: Heather Christo

Prep time: 5 mins

Cook time: 30 mins

Total time: 35 mins

Serves: 4-6

Ingredients

6 cups vegetable stock
1 cup tomato puree
2 teaspoons dried oregano
1⁄4 cup olive oil
1 yellow onion, finely diced
3 cloves garlic, minced
1½ cups Arborio rice
2 cups fresh cherry tomatoes
½ cup thinly sliced loose packed fresh basil leaves
kosher salt

Instructions

To make the risotto:
In a medium pot, heat the vegetable stock and tomato puree and oregano over medium-low heat.
In a large heavy pan or pot, heat the olive oil over medium heat. Add the onion and cook, stirring often, for 5 minutes, until soft.
Add the garlic and the rice and cook, stirring for 2 to 3 minutes until the rice is translucent except for a white center.
Start adding the hot stock 1 cup at a time while continuously stirring with a wooden spoon. As the stock is absorbed, add another cup. Continue until all the stock has been incorporated and the rice is cooked to al dente. This should take about 20 minutes. In the final minute, add the tomatoes and fresh basil, stirring until well incorporated. Season with kosher salt and serve hot.

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