Vegan Tomato Risotto

"Risotto is such a comforting dish. I’ve been making so many different types this winter. This specific recipe is perfect for when you have almost nothing in the fridge as it can be made with only a few cupboard staple ingredients."
-- @healthykelsii
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  • Recipe Card
Prep time 15mins
Cook time 45mins
Serves or Makes: 5

Recipe Card


  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tsp ground coriander
  • 2 cups short grain rice
  • 2 cans chopped tomatoes
  • 4 cups vegetable stock
  • 1 1/2 cups chopped fresh tomatoes


  • Step 1

    Dice your onion and add it to a large pot or wok with a little bit of olive oil. Once the onion is translucent finely chop your garlic and add it to the pan along with the rice and ground coriander. Stir to combine and cook for 2-3 minutes.

  • Step 2

    Add canned tomatoes and stir for another 5 minutes, allow for most of the liquid to evaporate.

  • Step 3

    Add 1 cup of hot vegetable stock along with your fresh tomatoes. Stir until the liquid is absorbed and continue to add the stock cup by cup.

  • Step 4

    Once the rice is cooked through remove from the heat and serve with fresh basil, chilli flakes and leafy greens.

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