Vegan Tomato Risotto with Miso & Basil
Course: MainCuisine: fusion cuisineDifficulty: EasyServings
2
servingsPrep time
40
minutesCooking time
20
minutesThis creamy plant-based risotto is made with roasted tomatoes, basil, and a touch of red miso for deep umami flavor. Perfect for a calm dinner or cozy evening meal.
Ingredients
- For the tomatoes sauce:
250g tomatoes
30g basil
4 garlic cloves, peeled and crushed
Rapeseed oil
Ground rock salt
Ground black pepper
- For the risotto:
125g arborio rice
300ml water
1 tsp red miso paste
1 tsp smoked paprika
Ground rock salt
Ground black pepper
Directions
- Roast the tomatoes: Place tomatoes, garlic, and basil stems on an ovenproof tray. Drizzle with rapeseed oil and roast at 180°C (fan) for about 40 minutes.
- Make the sauce: Blend the roasted tomatoes with basil leaves, salt, and black pepper until smooth. Set aside.
- Toast the rice: In a frying pan over medium heat, toast the arborio rice until lightly golden. Add water and stir.
- Add flavor: Stir in the miso paste until dissolved, then mix in the tomato sauce. Cook until the rice is tender.
- Season: Stir in smoked paprika, adjust seasoning with salt and pepper.
- Serve: Spoon into bowls, drizzle with olive oil (or basil oil), and garnish with chopped parsley.
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