Basil Tomato Risotto

Basil Tomato Risotto

Enjoy our vegan recipe Basil Tomato Risotto by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories2426 kJ (580 kcal)
Protein12 g
Fat12 g
Carbohydrates94 g
Fiber7 g


cutting board, chef's knife, cooking spoon, pot, bowl, Spoon

Recipe instructions:


Finely chop the garlic and onion and put them both into a bowl.

  • 1 Garlic clove (~ 0.1 oz)
    1 Garlic clove (~ 0.1 oz)
  • 1 Onion, red (~ 3 oz)
    1 Onion, red (~ 3 oz)

Heat the olive oil in a pot over medium heat. Sauté the onions and garlic until the onions turn translucent.

  • 1 tsp Olive oil
    1 tsp Olive oil

Add the rice and fry until translucent. Deglaze with white wine and let simmer for approx. 2-3 minutes before adding the tomato paste.

  • ½ cup Arborio rice
    ½ cup Arborio rice
  • 2 ⁠½ Tbsp White wine
    2 ⁠½ Tbsp White wine
  • 1 tsp Tomato paste
    1 tsp Tomato paste

Turn the heat to low. Stir in the vegetable broth, season with basil and pepper, put the lid on the pot and let simmer for approx. 20 minutes. Stir occasionally and let simmer until the rice is almost cooked but still has some bite to it.

  • 1 cup Vegetable broth
    1 cup Vegetable broth
  • 1 tsp Basil leaves, dried
    1 tsp Basil leaves, dried
  • Black pepper
    Black pepper

Dice the tomatoes and coarsely chop the basil.

  • 2 Tomatoes (~ 8.5 oz)
    2 Tomatoes (~ 8.5 oz)
  • 10 leaves of Basil, fresh (~ 0.1 oz)
    10 leaves of Basil, fresh (~ 0.1 oz)

When the risotto is al dente, stir in the vegan cheese, tomatoes, and basil, let sit for approx. 2-3 minutes and serve.

  • ¼ cup Vegan cheese, shredded
    ¼ cup Vegan cheese, shredded
  • Salt
  • Black pepper
    Black pepper

Enjoy your meal!