5 minutes
Cook Time
25 minutes
Cooking Level


  • For the tomatoes:
  • 12 oz Pure Flavor® RedRoyals® Sweet Cherry Tomatoes On-The-Vine
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • For the risotto:
  • 1 ½ cups hot water
  • 1 cup vegetable broth
  • 1 cup arborio rice
  • 1 shallot, diced
  • ¼ cup vegan butter
  • ¼ cup grated vegan parmesan
  • 1 tbsp extra virgin olive oil
  • ½ tsp salt
  • Pinch of pepper
  • Fresh basil to garnish


Step 1

Preheat over to 350º F.

Step 2

Sauté the shallots with the olive oil in a large pot over medium heat. Add in the rice and stir to ensure it is completely coated in oil.

Step 3

Add in the hot water, vegetable broth, salt and pepper. Stir, cover and place in the oven for 20 minutes.

Step 4

Place the tomatoes on a baking pan. Drizzle them generously with olive oil and season with salt and pepper. Place in the oven with the risotto. They will cook at the same time.

Step 5

Once the risotto has absorbed all the water and the rice is tender, remove it from the oven. Stir in the butter and parmesan until creamy.

Step 6

Spoon into bowls, top with roasted tomatoes, fresh basil and an extra sprinkle of parmesan.

Recipe created by Darn Good Veggies

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