prep time 10 minutes 
total time 25 minutes A well-made risotto is a small art and as a dish ideally suited for a romantic candlelight dinner for two. If you like, you can cook the risotto with a vegan white wine and then serve the remaining white wine directly with the meal. This makes for an unforgettable dinner!
In this Italian-style variation, the creamy rice dish is refined with chunky tomatoes and with fresh cherry tomatoes. This makes the dish flavourful and at the same time firm to the bite. Yeast flakes give the tomato risotto an additional mild, nutty cheese flavour that gives it its very own fine taste.
This quickly turns a classic risotto dish into a creamy risotto with a spicy note that is child’s play to prepare. This is why risotto is also a popular vegan dish and is often served as a main course or as a side dish.
First peel the onion and cut into small cubes.
Next, peel and roughly chop the garlic.
Then heat the onions and garlic together in a large saucepan with 2 tbsp olive oil and sauté for about 2-3 minutes until translucent.
Add the risotto rice and sauté, stirring, for about 1 minute. Then deglaze with some white wine (alternatively more vegetable stock) and reduce briefly, stirring constantly.
Reduce the heat of the cooker to medium and let the risotto simmer for about 12-15 minutes. Whenever the liquid in the pot has boiled away, add a little of the vegetable stock and the strained tomatoes. There should always be a little liquid in the pot so that the rice does not stick to the bottom.
While the rice is simmering in the pot, chop the cherry tomatoes and stir them into the risotto together with the oat milk.
As soon as the rice is firm to the bite, season the risotto to taste with the spices and add a little sugar for flavour.
Arrange the risotto on a plate and serve with a little or a lot of yeast flakes, depending on your preference.
Need more yeast flakes? We also have 500g packs!
prep time total time 
prep time total time 
prep time total time 
prep time total time 