Until I started watching Hell’s Kitchen, I had never tried risotto. It was one of those meals I saw in a pre-made meal on the shelf, didn’t know what it was (aside from some rice dish), and never looked twice at. When I finally tried it, I realized why they have it in Gordon Ramsay’s high-end restaurants, it’s delicious! While I love it, I also hate getting special ingredients for something I don’t make more than maybe one time per month, so this recipe for vegan tomato mushroom risotto is great for us because it uses typical pantry staples in my house.
If you’ve read my blog, you probably know that I am not a huge fan of mushrooms. While I used to despise them, they are growing on me. This dish is a great way to cook them up because they kind of blend in with the texture of the rest of the dish, so it doesn’t even seem like you’re eating them! This dish uses fresh mushroom, oven roasted tomatoes (you could also sub in sun-dried tomatoes), garlic, and spinach.
What you’ll love about this vegan oven-roasted tomato and mushroom risotto?
- It’s packed full of veggies! What a great meal when you can serve something cooked and delicious, yet packed full of all sorts of plant-based nutrients.
- Vegan! While it may not taste it, this dish is vegan. It’s so packed with flavor, you may need reassurance.
- Kid-approved. Finding meals that a picky toddler will eat is a task in and of it self, but this one is toddler approved. Worst case they eat the rice and mushrooms. 😛
- Leftovers still taste great. I was skeptical of leftovers of this just being rice dishes sometimes don’t stay tasting the same after they’ve sat in the fridge, but this reheats great.
How to make this tomato and mushroom risotto?
- Heat your oven to 400ºF. Mix together the tomatoes, olive oil, and half of the salt and pepper in an oven-safe baking dish.
- Bake them for 20-25 minutes until they are blistered and juice comes out.
- Wash and cut up mushrooms and chop the onion and garlic.
- When about 10 minutes remain on the tomatoes, heat a large skillet over medium heat.
- Add olive oil and then the onion. Cook these down until they start to brown and turn translucent (this takes 5-7 minutes).
- Once the onions start to brown, add the garlic and continue to cook until fragrant (about 30-60 seconds). Stir in the mushrooms.
- Add the rice to the pan, turn up the heat to medium-high, and cook for another 2-3 minutes. This should give the rice a bit of toasting.
- Next pour the wine over the rice and allow the alcohol to cook-off.
- Once the tomatoes are out of the oven, spoon them into the pan and stir. Then add the broth to the pan 1/2 cup at a time, stirring and allowing the liquid to cook. Every few minutes add another half cup until you’ve added 3 cups. Continue stirring and keeping the mixture from sticking to the pan.
- Once the liquid is mostly absorbed, give it a taste to make sure that the rice is cooked. If it’s cooked to your liking, stir in some basil and the rest of the salt and pepper.
- Remove from heat and serve hot.
Related Recipes
Sautéed Garlic Tomatoes and Asparagus
Vegan Baked Pinto Bean Falafel
Easy Vegan Chocolate Chip Cookies (for dessert of course)!
Vegan Roasted Tomato and Mushroom Risotto
Ingredients
- 1 onion chopped
- 12 oz cherry tomatoes washed
- 2 tbsp olive oil divided
- 4 cloves garlic minced
- 1 tsp salt divided
- ½ tsp black pepper divided
- ½ cup mushrooms sliced
- 1.5 cups arborio rice
- ¼ cup red wine I use a red blend, but Cabernet, Merlot, or Pinot Noir would work too.
- 3 cups vegetable broth
- ½ tsp dried basil
- 2 cups spinach
Instructions
- Heat oven to 400°F. In an oven-safe baking dish, stir together toamtoes, 1 tbsp olive oil, and ½ tsp salt, ¼ tsp pepper.
- Bake for 25 minutes, until the skins of the tomatoes start to break and blister.
- Chop the onion, wash and chop the mushrooms. Chop the garlic.
- Heat a skillet over medium heat. Add remaining olive oil. Once hot, add the onion and allow it to cook until translucent (about 5-7 minutes).
- Add the garlic and mushrooms. Allow the garlic to become fragrant.
- Next add the rice and heat over medium-high heat for 2-3 minutes.
- Pour the red wine into the pan and allow the alcohol to boil off.
- Next pour over ½ cup of vegetable broth at a time, allowing it to come to a simmer. Stir this regularly to prevent burning. Add an additional ½ cup after a couple minutes, and repeat until you've used 3 cups of broth.
- Continue stirring and allow it to cook down to a thicker texture. Stir in the spinach and allow it to wilt down. Be sure to prevent burning by stirring very regularly. This takes about 18-20 minutes.
- Give it a taste and make sure it's cooked through. Stir in basil, salt, and pepper.
- Serve fresh and hot.
Notes
Nutrition
Did you try this recipe out? I’d love to know what you thought of it in the comments below, or even better, by leaving a star review. Your reviews make it easier for me to continue to improve content and get a better aim for future recipes! Thank you so much for reading!
-Cassie