Tomato risotto recipe (vegan or vegetarian)

I often make risotto. Everyone in my family likes it, that’s the reason. I have quite a few different (vegetarian and vegan) risottos in my repertoire. But I keep discovering new combinations. This tomato risotto recipe is one of my most favourites right now. I’m very happy to share it with you!

For risotto you need  vegetable stock. If you don’t know how to make it, read the instructions here.

Serves: 4
Nutrition: 393 kcal 16.5 g fat 50 g carbs 11 g protein 5 g fibre
  • Ingredients
  • 600 g vine tomatoes (about 4 medium tomatoes)
  • A few nice bunches of Cherry tomatoes
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 small onion
  • 2 cloves of garlic
  • 200 g risotto rice
  • 50 ml white wine
  • 750 ml vegetable stock
  • Marinated capers (amount to taste)
  • 50 g pine nuts
  • Grated parmigiano or pecorino or vegan cheese to taste
  • Salt and pepper to taste



Preheat the oven to 180 degrees Celsius.


Wash the vine tomatoes and cherry tomatoes and dry them well. Cut crosses in the large tomatoes with a knife. Place all the tomatoes in a baking dish. Place the dish in the oven for about an hour. When ready, the tomatoes should be soft on the inside, with brown spots on the outside.


When the tomatoes have cooled slightly, set the cherry tomatoes aside for serving. Skin the large tomatoes, remove the crowns and cut the flesh into chunks. Collect the liquid and mix the liquid with the tomato chunks.


Bring the vegetable stock to a boil and keep warm.


Peel and chop the onion and garlic. Melt the butter with the oil in a risotto pan. Sauté the onion and garlic over medium heat until translucent. Add the rice and cook for another minute. Add the wine. When the wine has evaporated, add a few ladles of hot stock and let it simmer over low heat. Once the moisture is almost absorbed by the rice, add some more stock. Keep repeating this. The risotto will be ready in 17-25 minutes, depending on how al dente (or how cooked) you want it.


Halfway through the process (so after about ten minutes) add the tomato chunks and juice to the risotto. Add salt, mix well and continue making the risotto.


Meanwhile, toast the pine nuts till lightly brown in a pan without oil. Be careful, they burn very quickly.


Now prepare the capers. Put a little bit of oil in a pan and put it on high heat. Pat the capers dry with kitchen paper and fry them quickly so that they become crispy, this will take 2-3 minutes. A warning: they will splatter a lot. So, you might want to use an anti-splatter lid.


When the risotto is cooked, add some cheese, mix and taste. Add more cheese/salt/pepper if needed.


Divide the risotto among the serving plates. Garnish with the baked cherry tomatoes, roasted pine nuts and fried capers.