Simple vegan tomato risotto
This recipe is super basic and relies on the quality of the tomatoes to make it taste amazing! I use my Vitamix during the preparation of this one. Any blender or food processor will work just as well. Chopping up the tomatoes by hand is another option…but that might take a little while.
This was the first recipe I made in my rice cooker where I opened the machine before the beep. I felt like a bad boy and half expected a school teacher from my past to come and give me a telling off. Thankfully, that feeling didn’t last for too long. And now I have discovered a whole new way to put my rice cooker to use.
What I love about this dish is that by opening the cooker before its timer goes off, the rice isn’t fully cooked and still has bite to it.
| Simple Tomato Risotto |
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- 1 cup of rice (mostly Japanese short grain white rice with a little bit of brown – 150g)
- 4 tomatoes (600g)
- ½ onion (70g)
- 1 clove of garlic (5g)
- Vegan Bouillon powder (1 tsp)
- Dried oregano (1 tsp)
- Dried basil (1 tsp)
- Wash the rice and drain in a sieve (see How to Wash Rice)
- Cut the tomatoes into ¼s and place ½ of them into a blender/food processor
- Cut the clove of garlic in two, put one half in with the tomatoes and thinly slice the other half
- Blend the tomatoes and garlic together to a liquid. Add the remaining tomatoes and blend roughly.
- Add the rice to the rice cooking bowl
- Add the bouillon and herbs to the rice
- Finely chop the onion and add to the cooking bowl
- Pour in the tomatoes and stir
- Cook on the white rice setting for 20 minutes, open the rice cooker and give it a stir.
- Cook for another 15 minutes before opening the rice cooker before it has finished, and serve.