Description
This Tomato Risotto with Caramelized Onions is a creamy, rich vegetarian dish combining slowly caramelized onions, oven-roasted vine tomatoes, and Arborio rice simmered in vegetable broth and coconut milk. Perfect for a comforting, flavorful meal with a delightful balance of sweetness and savory depth.
Ingredients
Caramelized Onions
- 4 teaspoons olive oil, divided
- 1 pound (450 g) yellow onions, thinly sliced
- 1 teaspoon granulated sugar
Roasted Tomatoes
- 2 pounds (900 g) vine tomatoes, halved
- 1 teaspoon olive oil (from the 4 teaspoons divided)
Risotto Base
- 3 garlic cloves, minced
- 1½ cups (300 g) Arborio rice
- ¾ cup (180 ml) warm vegetable broth (initial addition)
- 2 tablespoons tomato paste
- 2 tablespoons fresh thyme leaves (or 1½ teaspoons dried thyme)
- 4 cups (960 ml) warm vegetable broth (additional)
- ½ cup (120 ml) full-fat coconut milk
- Salt, to taste
- ½ teaspoon black pepper, or to taste
Instructions
- Caramelize the Onions: Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot over medium-low heat. Add the thinly sliced onions and toss them to coat with the oil. Cook slowly, stirring occasionally for 20–30 minutes until the onions soften and begin to brown. Stir in the granulated sugar and continue cooking for another 30 minutes, stirring occasionally, until the onions are deeply caramelized.
- Roast the Tomatoes: Preheat your oven to 400°F (200°C). Rub the halved vine tomatoes with the remaining 1 teaspoon of olive oil and arrange them cut-side up in a roasting pan or oven-safe skillet. Roast for about 25 minutes until the skins are wrinkled and blistered. Allow tomatoes to cool slightly, then peel and coarsely chop them, reserving any juices released during roasting.
- Sauté the Garlic and Toast the Rice: Increase the heat to medium. Push caramelized onions to the sides of the pot. Add minced garlic to the center and sauté for about 1 minute until fragrant. Stir in Arborio rice and cook for 1–2 minutes, stirring constantly, until the rice is lightly toasted.
- Begin Cooking the Risotto: Pour in the initial ¾ cup warm vegetable broth and cook, stirring frequently, until mostly absorbed by the rice.
- Add Roasted Tomatoes and Seasonings: Stir in the roasted tomatoes, reserved tomato juices, tomato paste, and thyme. Add about ½ cup of warm vegetable broth and cook, stirring often, until most of the liquid is absorbed.
- Finish Cooking the Risotto: Continue adding the remaining vegetable broth about ½ cup at a time, stirring frequently and waiting until each addition is mostly absorbed before adding more. Cook until the rice is creamy and tender, approximately 20 minutes.
- Add Coconut Milk and Season: Stir in the full-fat coconut milk and simmer for another 2–3 minutes until the risotto is rich and creamy. Remove from heat and season with salt and black pepper to taste.
- Serve: Serve the tomato risotto immediately in bowls or plates for best texture and flavor.
Notes
- Slow caramelization of onions is key to develop deep, sweet flavors—do not rush this process.
- Roasting tomatoes concentrates their flavor and softens them for a richer risotto.
- Use warm vegetable broth to maintain cooking temperature for a consistent risotto texture.
- Stir frequently during risotto cooking to release the rice’s starch, creating creaminess.
- Full-fat coconut milk adds richness and creaminess while keeping the recipe dairy-free and vegan.
- Adjust salt and pepper seasonings at the end to taste for balance.
- This dish is best enjoyed immediately as risotto can thicken upon standing.
