This vegan tomato risotto starts my new series on YouTube which will showcase four comfort food dishes perfect for autumn throughout October. As I made this I was thinking of how much I love this season for cooking – full bodied flavours, chunky veg and heavy pots all in use to make deliciously hearty dishes that satisfy in the cooler weather. It is a treat to me to cook when the seasons change and more time is spent indoors. Maybe you feel the same? If the answer is yes then this recipe series is for you!

I decided to debut with this tomato risotto because tomatoes are still abundant and flavoursome in the grocery store at this point. I only use fresh tomatoes as a topping for the risotto however so this dish can really be made any time of the year utilising those canned tomatoes that most of us keep in the pantry. In fact the ingredients are very pantry friendly at large with the exception of a few vegetables that make a flavourful base called sofritto. I use the so called holy trinity for this risotto consisting of onion, in this case shallot, carrot and celery. Carrot and celery aren’t strictly necessary to make a good risotto but why settle for good when it can be really good!

So, I hope you will enjoy this first comfort food offering from me and may it warm you as the nights get longer and darker. Stay tuned for more deliciously heart warming dishes coming every Sunday this month – next up will be brothy beans. Enjoy!

Malin x

Vegan Tomato Risotto

Serves 4


Roasted tomatoes:

400 g cherry tomatoes

1 tbsp olive oil

Salt and black pepper, to taste

225 degrees C, fan assisted (20 min?)

Tomato risotto:

400 g can of peeled whole tomatoes

1 large shallot

1 small carrot

1 celery stalk

1 garlic clove

1 tbsp olive oil

1 tbsp vegan butter

0,75 tsp fennel seeds, crushed

1,25 cup risotto rice such as arborio or carnaroli

0,3 cup dry white wine

Roughly 5 cups vegetable stock

0,25 cup nutritional yeast

To serve:

Vegan parmesan style cheese

Fresh basil leaves

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