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Tomato and Mushroom Risotto

Creamy Vegan Tomato and Mushroom Risotto Recipe:

Prep Time: 10 minutes
Cook Time: 30-40 minutes
Yields: 6 Portions


  • 400g can chopped tomatoes
  • 300g Cherry tomatoes – halved
  • 250g risotto rice
  • 200g mushrooms
  • 1 onion – finely chopped
  • 1 garlic clove – finely chopped
  • 1 litre vegetable stock
  • 2 tbsp. dark soy sauce
  • Knob of vegan butter or extra virgin olive oil to fry
  • Handful fresh basil
  • Salt and pepper to season


  1. Fry the onions, mushrooms, garlic and tomatoes in ‘butter’/oil under onions are starting to brown and mushrooms/tomatoes soften
  2. Add the rice and fry and stir for 2 minutes – turn the pan down to a low-medium heat
  3. Now add 1/4 of the chopped tomatoes and 1/4 of the stock (at a time) and stir – make sure you stir quite regularly otherwise it’ll stick!! 
  4. Once the first lot of stock has nearly been absorbed, you can another 1/4 of each – repeat until all the tomatoes/stock has been used up
  5. On the last 1/4 , shred 2/3 of the fresh basil and add in along with salt, pepper and the soy sauce
  6. By the end (about 30-40 minutes) the rice and sauce should turn quite creamy and most of the liquid absorbed
  7. Add a little more fresh basil to season/decorate
  8. Enjoy!

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