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Low Fat Vegan Spanish Risotto [gluten free]

close up of Spanish rice in donabe

Low Fat all-in-one Vegan Spanish Risotto

Spanish rice or Risotto? That is the question! I’ve been looking round the interwebs and still can’t put my finger on what separates these two dishes. I’m tending towards thinking that a risotto has a creamier texture while the Spanish rice is drier. If you can enlighten me, please leave a comment down below. For the time being, I’m calling this recipe a ‘Spanish Risotto’!

The inspiration for this dish came from my mother. She used to make a tomato based ‘risotto’ when I was younger. The following link leads to my simple tomato risotto recipe. The thing is, my mum’s risotto was never particularly creamy. However, according to Wikipedia:

Risotto is a class of Italian rice dishes cooked in broth to a creamy consistency.

My mum’s ‘risotto’ looks a lot more like pictures of Spanish rice when I gave Google a whirl. So I set out to try and make something similar to what my mum used to feed me, be it risotto or Spanish rice!

A Spanish rice recipe I found that’s most like something I’d eat comes from the website So Many Veggies, So Little Time where there’s an Easy Vegan Spanish Rice recipe. The changes I made involve not using any oil at all, altering some ingredients/quantities, as well as using a different cooking procedure. As you may already know, I love all-in-one dishes!

Low Fat Vegan Spanish Risotto
5.0 from 1 reviews
Prep time:
Cook time:
Total time:
Spanish Risotto cooked in a Japanese donabe. A truely international dish!
  • 1 cup of rice (150g)
  • 2 tomatoes (300g)
  • ½ onion (90g)
  • 1 clove of garlic (4g)
  • ¼ yellow pepper (40g)
  • water (100 ml)
  • vegan bouillon powder (1 tsp)
  • oregano (1 tsp)
  • chili powder (1/3 tsp)
  1. Wash the rice (see How to Wash Rice) and add to the donabe.
  2. Quarter the tomatoes. Blend ¾ of the tomatoes and chop the remaining two quarters into small pieces.
  3. Pour the blended tomatoes into the donabe.
  4. Add 100 ml of water to the blender, swirl around,then pour into the donabe.
  5. Give the rice and watery tomato sauce a stir.
  6. Cut the pepper into small pieces.
  7. Finely chop the onion and garlic.
  8. Add the herbs and spices followed by the vegetables.
  9. Cover with the lid and bring to the boil, then reduce the heat and simmer for 10 minutes.
  10. Remove the lid and stir, rice will likely be stuck to the bottom of the donabe. Try to dislodge any rice that has stuck.
  11. Replace the lid and simmer for another 5 minutes.
Calories: 642.3 kcal Fat: 1.6g Carbohydrates: 142.3 Sodium: 521.4mg Fiber: 9.8g Protein: 14g Cholesterol: 0mg

This recipe appears on Megan’s site Allergy Free Alaska as an entry to her Whole Food Fridays carnival. The focus of her site is gluten free and allergy friendly recipes.

  1. This looks delicious! I love risotto (although I haven’t tried to make my own vegan version yet), and I really love spanish rice! My rice cooker died… I think I need to replace it!

  2. Hi Andy!
    I agree with Barb, this looks absolutely delicious! Thanks for sharing your recipe at Whole Food Fridays. I hope you will continue to join whenever possible!

    I’m off to join your FB page now…
    :) Megan

    • Hi Megan, I’m really happy to have found Whole Food Fridays. The collections of recipes are great and I love how it brings so many food bloggers together. Thanks for hosting!

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