Go Back
+ servings
roasted tomato and mushroom risotto

Vegan Roasted Tomato and Mushroom Risotto

A super delicious and classy dish, this vegan oven-roasted tomato and mushroom risotto dish is restaurant quality from your own home. Made with lots of veggies, you can serve this dish to your family knowing you're getting a good amount of healthy veggies.
5 from 22 votes
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Main Course
Cuisine American, Italian
Servings 4 bowls
Calories 390 kcal


  • 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


  • 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.


Feel free to adjust the mushrooms and spinach to your liking. Also, you can sub white wine or skip it altogether, just expect a slightly different flavor profile.


Calories: 390kcalCarbohydrates: 70gProtein: 7gFat: 8gSaturated Fat: 1gSodium: 1311mgPotassium: 435mgFiber: 4gSugar: 5gVitamin A: 2198IUVitamin C: 27mgCalcium: 36mgIron: 4mg
Keyword mushroom risotto, oven-roasted tomato risotto, vegan mushroom and tomato risotto, vegan risotto
Tried this recipe?Let us know how it was!