This Vegan Corn and Tomato Risotto is rich and creamy. Don’t let the name fool you, it’s actually pretty easy to make and doesn’t require a lot of time or ingredients. The creamy rice dish helps highlight your favorite vegetables.

Risotto literally means “cooked rice” which sounds simple, because that is what it is. It just sounds fancy. But literally, you stir the rice with some broth and in 30 minutes or less, you have a delicious creamy rice dish.

You can make it with sautéed mushrooms, zucchini, or leeks, but corn and tomatoes happened to be in season, so I went with them. Their natural sweetness and acid really went well with the rich flavors in the risotto itself.

This is a dish to impress and it won’t break the bank to make. Check it out below!

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Ingredients for Vegan Corn and Tomato Risotto

• No chicken bouillon This is a vegetarian chicken bouillon that doesn’t contain any chicken. It uses natural flavorings and it has a lot more umami than vegetable broth, but you can use that if you can’t find this chicken bouillon.
• Mushroom Seasoning. This is pure umami. It is made from dried mushrooms and it is like a natural msg. It gives more flavor to your broth. You can find this online or in most Asian markets.
• Arborio rice. This is the traditional rice for risotto. While I have made risotto with other rice types, this is by far the best type to use. It is high in starch, which thickens the broth to create a creamy mouth-feel.
• Non-dairy Milk. Use any unsweetened, plain milk you like.
• Vegan Butter. This contributes to the creamy mouth feel.
• Vegan Parmesan. Parmesan is traditional in risotto recipes, but sometimes I use any white vegan cheese that melts good. I used the follow my heart brand for this recipe.
• Corn. I use the corn from a can. Try to get organic if you can.
• Tomatoes. You can dice your own tomatoes, but I use cherry tomatoes to make it easier on myself.

Extra Tips

There are two ways to cook risotto. There is the traditional way of constantly stirring the rice for 30 minutes, which most chefs swear to, but there is an even easier way to do it. Not that stirring is not easy, but your arms can get tired. I learned this back in Culinary School. If you add a cover on top of the risotto and leave it until the liquid is mostly evaporated, then you can just stir it once every time you add more broth, you still achieve the creamy result and perfectly cooked rice.

You just have to check on it to make sure the rice has enough liquid so it doesn’t burn, but if you have a clear top then it’s easier to do.

The good thing about this recipe is that it is really customizable, so you can really add whatever vegetables or seasonings you want. Here are some examples;

• Saffron risotto (Just add a few saffron strands to the broth)
• Caramelized onion risotto (caramelize some onion and stir it into the risotto)
• Miso Mushroom risotto (dissolve white miso into water and then add to some sauteed mushrooms)
• Green Pesto Risotto (make vegan pesto and stir it in the risotto when done. Also add some sauteed spinach for some extra color)
• Chocolate risotto (Forgo the chicken broth with some sugar water and then add melted vegan chocolate for a rice pudding twist)

Want More?

Try Out Similar recipes below:

• Garlic Foccacia
• Authentic Pico de Gallo
• Vegan “Beef” and Broccoli

I hope you try this recipe. If you tried this recipe, let me know in the comments below.

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