Published: Jun 11, 2018 · Modified: Jun 27, 2025 by Alissa Saenz · This post may contain affiliate links · 42 Comments

Tomato Risotto with Caramelized Onions

Name: Tomato Risotto with Caramelized Onions
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Ingredients: 4 teaspoons olive oil, (divided); 1 pound yellow onions, (thinly sliced); 1 teaspoon organic granulated sugar; 2 pounds on the vine tomatoes, (halved (Note 1)); 3 garlic cloves, (minced); 1 1/2 cups Arborio rice; 3/4 cup dry white wine; 2 tablespoons tomato paste; 2 tablespoons fresh thyme leaves ((or 1 1/2 teaspoons dried)); 4 cups vegetable broth, (warmed); 1/2 cup full-fat coconut milk; Salt, (to taste); 1/2 teaspoon black pepper, (or to taste)

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This creamy tomato risotto is deliciously comforting and intensely flavorful! Made with caramelized onions, roasted tomatoes, and a splash of coconut milk, it’s a cozy vegan and gluten-free meal that’s perfect for everything from weeknight dinners to date nights at home.

White wooden surface set with bowl and pot of Tomato Risotto.

During the summer months I go a little tomato crazy with my recipes. I can't get enough of fresh summer tomatoes, and LOVE cooking with them. Dishes like my tomato basil pasta, cherry tomato pasta, vegan tomato tart, and one-pot orzo with tomatoes are in heavy rotation in my kitchen. This tomato risotto is another favorite. I love making it with fresh tomatoes during summer, but I also love making it with canned tomatoes during the colder months. It's a delicious, flavor-packed dish that's perfect for any time of year.

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Ingredients You'll Need
How It's Made
Variations
Frequently Asked Questions
More Vegan Risotto Recipes
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The other thing I love about this dish is the flavor combination. The tomatoes and white wine give it a delightful tang, while caramelized onions add both sweet and savory notes, and coconut milk mellows everything out and makes it SO rich and creamy. It's a great dish for everything from wowing dinner guests to cozying up with on a busy weeknight.

Ingredients You'll Need

Below you'll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.

Olive oil. You can use another high-heat oil, like vegetable or coconut oil, if you'd like.
Onions. I used good old yellow onions, because I always have them on hand. You could also use sweet onions like Vidalia or Spanish onions — they're great for caramelizing!
Sugar. Use organic sugar to keep the recipe vegan (conventional sugar may have been processed using animal products). We're using just a tiny bit of this to help the onions caramelize. Feel free to skip it if you prefer!
Tomatoes. I used on the vine tomatoes. Roma or plum tomatoes would also work well.
Garlic.
Arborio rice. This is a medium grain rice that plumps up and creates a creamy texture when cooked. It's available at most grocery stores.
White wine. Stick with dry varieties like chardonnay, pinot grigio, and sauvignon blanc. Keep in mind that not all wine is vegan, so check with Barnivore before you buy a bottle.
Tomato paste.
Fresh thyme. Dried thyme can be substituted if you'd like. Cut the amount down to one and a half teaspoons.
Vegetable broth.
Coconut milk. Use full-fat coconut milk from a can for best results. If you can't have coconut and need an alternative, try a vegan heavy cream substitute — Silk and Califia Farms both make these.
Salt & pepper.

How It's Made

Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

Caramelized onions cooking in a pot with a wooden spoon.

Steps 1 & 2: Caramelize the onions. Stir thinly sliced onions together with some oil in a large pot. Cook them slowly, stirring occasionally and adding a bit of sugar after 20 minutes. Let them cook until they're super soft and light brown.

Steps 3 & 4: Roast the tomatoes. Cut them in half and rub them lightly with oil. Place them in a pan or skillet and roast them until they're soft and the skins are blistering.

Tip: Short on time? Or short on fresh tomatoes? Swap the homemade roasted tomatoes with one can of diced tomatoes.

Halved and chopped roasted tomatoes on a cutting board with knife.

Step 5: Prepare the tomatoes. Let them cool a bit, just until they're easy to handle. Peel off the skins (they should come off easily!), then roughly chop them.

Minced garlic cooking in a pot with caramelized onions.

Step 6: Sauté the garlic. Once the onions are fully caramelized, push them to the side, turn up the heat a bit, and add minced garlic to the pot. Sauté the garlic briefly.

Make-ahead tip: The roasted tomatoes and caramelized onions can both be prepared in advance. Store each separately in an airtight container in the fridge for up to three days, or in the freezer for up to three months.

Rice and caramelized onions cooking in a pot with wooden spoon.

Step 7: Toast the rice. Add the rice to the pot. Cook it for a minute or two, while stirring.

White wine being poured into a pot of uncooked rice and caramelized onions.

Step 8: Add wine. Stir in the wine, and let it simmer while stirring frequently until most of the liquid has dried up.

Broth being poured into a pot containing rice, tomatoes, thyme, and caramelized onions.

Step 9: Add tomatoes. Stir in the roasted tomatoes, along with the tomato paste, thyme, and just a half cup of broth. Simmer the mixture while stirring often until the broth you just added dries up.

Partially cooked pot of Tomato Risotto on a cooktop with a wooden spoon.

Step 10: Cook the risotto. Keep adding broth, about a half cup at a time, stirring and waiting for it to reduce before adding more.

Tip: Keep stirring! Risotto isn't the kind of dish you just walk away from. Make sure to stir it frequently in order to get that creamy texture and prevent burning.

Coconut milk being poured into a pot of Tomato Risotto.

Step 11: Add coconut milk. Stir in your coconut milk and cook the risotto a few minutes longer, until it's thick and creamy.

Pot of Tomato Risotto cooking on a cooktop.

Step 12: Finish the risotto. Take it off of heat and season it with salt and pepper to taste. You can adjust any other seasonings to suit your taste as well!

Bowl of Tomato Risotto with a red pot in the background.

Step 13: Serve. Your tomato risotto is done! Serve it alone, or with a sprinkle of vegan Parmesan cheese.

Variations

Add vegetables. I like to add steamed or sautéed veggies when the risotto is just about done — this takes the guess work out of timing things right. Try broccoli, cauliflower, asparagus, or (thawed) frozen peas.
Extra spicy risotto. Stir in some crushed red pepper flakes or some harissa paste to give your risotto a little kick!
Sun-dried tomatoes. Stir in some sun-dried tomatoes for some extra sweet and smoky flavor.
Balsamic drizzle. Top your risotto with a drizzle of balsamic vinegar or a balsamic reduction.

Frequently Asked Questions

Is this recipe gluten-free?

Yes, this recipe has no gluten-containing ingredients as written!

How do the leftovers keep?

Leftover risotto will keep in an airtight container in the fridge for about three days. You can freeze it, but the texture of the rice won't be quite the same.

Are there any substitutes for arborio rice?

Carnaroli and Vialone Nano are often used for risottos, but they're more difficult to find than arborio. Other alternatives include sushi rice or brown rice, but the texture of your risotto may be a bit off and you may need to adjust the cook time.

Can I make this without wine?

You can, although the wine does add a lot of flavor. If you'd still rather skip it, just substitute an equal amount of vegetable broth.

More Vegan Risotto Recipes

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Bowl of Tomato Risotto with fork and spoon.

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5 from 11 votes