Tomato Risotto with Caramelized Onions

Bowl of Tomato Risotto with fork and spoon.

5 from 11 votes

Tomato Risotto with Caramelized Onions

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.

Prep Time20

Cook Time1 20

Total Time1 40

Course: Entree

Cuisine: American

Servings:

Calories: 342kcal

Author: Alissa Saenz

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 ½ cups Arborio rice
¾ cup dry white wine
2 tablespoons tomato paste
2 tablespoons fresh thyme leaves (or 1 ½ teaspoons dried)
4 cups vegetable broth, warmed
½ cup full-fat coconut milk
Salt, to taste
½ teaspoon black pepper, or to taste

US Customary - Metric

Instructions

Coat the bottom of a large, heavy bottomed pot with 1 tablespoon of olive oil and place it over medium-low heat. Add the onion and toss it a few times to coat the onions with oil. Cook the onions slowly, stirring occasionally.
After 20 or 30 minutes of cooking, the onions should begin to soften up and darken (if not, turn up the heat just a smidge). Stir in the sugar at this point. Continue cooking the onions until they're very soft and caramelized, about 30 minutes.
While the onions caramelize, prepare the tomatoes. Preheat the oven to 400°F. Rub the tomato halves with the remaining 1 teaspoon of olive oil and arrange them in an oven-safe skillet or roasting pan.
Roast the tomatoes until the skins become wrinkly and blistered, about 25 minutes. Remove the tomatoes from the oven and allow them to cool for a bit.
When the tomatoes are cool enough to handle, remove the peels, then coarsely chop the tomatoes. Retain any juices that form in the pan while they roast.
When the onions are caramelized, turn the heat up to medium. Push the onions to the sides of the pot and add the garlic to the space you just created in the middle. Sauté the garlic for about 1 minute, until it becomes very fragrant.
Stir in the rice. Toast the rice for 1 to 2 minutes, stirring constantly.
Add the wine, then bring it to a simmer. Let it continue simmering for 2 to 3 minutes, stirring occasionally, until most of the liquid has evaporated or been absorbed by the rice.
Add the roasted tomatoes, tomato paste, thyme, and about ½ cup of the broth. Cook the mixture while stirring frequently, until most of the liquid has evaporated or been absorbed.
Continue adding broth in batches, about ½ cup at a time, stirring frequently, and waiting until the amount of liquid has reduced to add more. Do this until you've added 3 to 4 cups total and the rice is creamy and tender. This should take about 20 minutes.
Stir in the coconut milk and allow the mixture to simmer for 2 or 3 minutes more, until the sauce is thick and creamy.
Remove the pot from heat and season the risotto with salt and pepper.
Divide onto plates or into bowls and serve.

Notes

One (14.5 ounce/411 gram) can of diced tomatoes can be used if you can't get good fresh tomatoes or just don't feel like roasting them.

Nutrition