Italian-Inspired Vegan Date Night Recipes

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: walnuts

Sunflower seeds are more affordable and provide a similar texture.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan cheese

Brewer's yeast offers a similar flavor profile.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is cost-effective while maintaining a neutral flavor.

arborio rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa adds protein and is a budget-friendly alternative.

Preheat the oven to 400F. Place the tomatoes on a baking tray, then cover them with a drizzle of olive oil and a generous pinch of salt. Bake for 30 to 35min, until the tomatoes have burst and their skin has browned.

Add the vegetable broth and 1/4 cup of pesto to a large pot and mix well. Keep this liquid over medium-low heat while you cook the risotto.

Add the olive oil to a large (separate) pan over medium-high heat. Add the shallot to the pan and cook for 2 to 3 minutes, until translucent. Then, add the arborio rice to the pan and mix well. Toast the arborio rice for 2 to 3 minutes, until the rice becomes more translucent.

Add the white wine to the pan to deglaze it, scraping off any burnt bits from the bottom of the pan into the wine. Simmer for 3-5 minutes, until most of the liquid has evaporated from the pan or been absorbed by the rice.

Start by adding 3/4 cup of the warmed broth to the pan with the rice. Reduce the heat to Medium-Low and stir the mixture frequently, to ensure all grains of rice cook evenly. Once you can drag your spoon through the mixture and it leaves a dry path, add an additional ½ cup of warm broth. Repeat this process with the remaining broth.

Begin to taste the Risotto for doneness at around the 14 minutes mark, though it may take 20-25 minutes to cook in total. The Rice will be creamy but have a slightly al dente texture once finished.

Once the Risotto has cooked, turn the heat off and stir in the remaining pesto and grated vegan parmesan; season with salt and pepper to taste, if desired.

Serve warm; Divide the risotto onto serving plates, then top with roasted tomatoes, plus anything else as desired. Risotto is best enjoyed fresh, but leftovers will keep in the fridge for up to 5 days and are best reheated on the stovetop with an extra splash of vegetable broth.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens