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Vegan Pea and Tomato Risotto
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Vegan Pea and Tomato Risotto


Vegan Pea and Tomato Risotto

My vegan pea and tomato risotto is fancy enough to have at a dinner party or when you have friends over. It’s also easy enough to make for a midweek quick dinner and leftovers are good for the next day too.

You Will Need: (Serves 2 Vegan Pea and Tomato Risotto)

  • 500ml Gluten Free Veg Stock
  • 200g Canned Tomatoes
  • 1 Cup of Frozen Peas
  • 200g Cherry Tomatoes, sliced
  • 5 Cloves of Garlic, crushed
  • Olive Oil
  • 1 Onion, chopped
  • 200g Risotto Rice
  • 75ml White Wine
  • 4 Sundried Tomatoes, chopped
  • Fresh Basil Leaves


In a pan, heat together the stock and can of tomatoes until very hot. In another pan, heat some olive oil and fry the tomatoes, garlic, onion until soft and then the rice until translucent. Add the wine and cook until absorbed. Stir in a couple of tbsp of the hot stock and tomato mix along with the frozen peas. Continue stirring until absorbed. Continue adding in the stock mix, 2-3 tbsp at a time and stirring until absorbed, for around 20mins. Stir in sundried tomatoes and serve

Place a couple of basil leaves on top of your Vegan Pea and Tomato Risotto for decoration.

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Recipe Name
Vegan Pea and Tomato Risotto
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