Vegan Tomato Risotto with gochujang and pine nuts
Cuisine: Fusion CuisineDifficulty: EasyServings
2
servingsPrep time
5
minutesCooking time
20
minutesThe arborio rice slowly cooked with tomatoes, red wine, and a gentle touch of gochujang for warmth and depth. Finished with fresh basil, goji berries, and pine nuts, this risotto is simple, comforting, and perfect for peaceful evenings.
Ingredients
150g risotto rice (arborio)
1 tsp gochujang
300 ml warm water
100 ml red wine
225g tomatoes, chopped
75g celery stick, chopped
1 shallot, peeled and chopped
3 garlic cloves, grated
10g goji berries
Olive oil
Sea salt flakes
Ground black pepper
Fresh basil leaves, chopped (for garnish)
Pine nuts, chopped (for garnish)
Directions
- Heat a frying pan over medium heat with a little olive oil. Add the chopped shallot, tomatoes, celery and garlic. Cook gently until soft and fragrant.
- Add the arborio rice to the pan and stir well, coating the grains with the tomato mixture.
- Pour in the red wine and cook, stirring, until the liquid has completely evaporated.
- In a small bowl, mix the gochujang with the warm water until dissolved. Set aside.
- Add one-third of the gochujang water to the pan. Stir gently and bring to a simmer.
- Gradually add the remaining gochujang water, a little at a time, stirring occasionally, until the rice is fully cooked and creamy.
- Season with sea salt flakes and ground black pepper. Stir in the goji berries and chopped basil.
- Serve the risotto in a bowl and finish with chopped pine nuts on top.
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