Sungold Rustic Risotto Bowls with Cannellini Beans » Homegrown Provisions » #plantbased #risotto #tomatoes

Rustic Sungold Risotto Bowls

  • Author: Shannon
  • Prep Time: 15 minutes (0.25 hours)
  • Cook Time: 1.25 hours
  • Total Time: 1.50 hours
  • Yield: 4 servings 1x



Sungold Tomato Sauce

  • 2 lbs. Sungold or other sweet cherry tomatoes* (washed, stems removed)
  • 2 tbsp good quality olive oil
  • 1/2 tsp red wine vinegar
  • 3 garlic cloves, minced
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp sea salt, plus more to taste
  • 1 tsp fresh thyme, minced
  • 1 tsp fresh oregano, minced

Rustic Risotto

  • 1 tbsp good quality olive oil
  • 2 medium shallots, minced
  • 1 1/4 cup arborio rice
  • 3 cups vegetable stock (low-sodium if you wish)
  • 1/4 cup dry white wine**
  • 15 oz can cannellini beans, drained and rinsed
  • coarse sea salt to taste


Sungold Tomato Sauce

  1. Pre-heat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. In a medium-sized bowl, coat the tomatoes with the olive oil, red wine vinegar, minced garlic, crushed red pepper flakes, sea salt, thyme, and oregano. Turn the tomatoes out on the parchment-lined baking sheet and roast in the oven for 30 minutes, or until the tomatoes burst and are juicy/slightly caramelized.
  3. Remove the roasted tomatoes from the oven and allow them to cool to room temperature. Transfer the warm tomatoes and most of their cooking liquid to a high-speed food processor with an S blade or powerful blender, and whirl away until the sauce is smooth. Taste, add sea salt as desired. Set the sauce aside.

Rustic Risotto

  1. In a medium-large Dutch oven, heat 1 tbsp of olive oil over medium heat. Add the shallots and sauté until translucent (about 7-10 minutes).
  2. Meanwhile, add the vegetable stock to a small saucepan. Gently warm the stock over medium heat (do not boil); cover and turn the heat down to low to keep warm.
  3. Add the rice to the Dutch oven and cook for 3-4 minutes, until lightly toasted. Then add the white wine and cook the wine down until the liquid has evaporated.
  4. Ladle the vegetable stock (about 1/2 cup at a time) on top of the rice, stirring constantly, until the liquid absorbs; then add more stock. (This process will take about 30 minutes.)
  5. Once all of the vegetable stock has been added, the rice will look slightly chalky. Stir in the roasted Sungold tomato sauce, a bit at a time, until the rice is al dente (this should take a just a few minutes). Gently fold in the cannellini beans and stir until warm (a few minutes should do the trick); then remove the risotto from the heat.
  6. Add sea salt to taste. Then divide the risotto between bowls. Garnish with fresh herbs, crushed red pepper flakes, fresh Sungold tomatoes and a drizzle of olive oil as desired. Enjoy!


* I used a combo of Sungold and a few red cherry tomatoes for the sauce, with Sungolds being the predominant cultivar.

**If you wish to cook with vegan wine, Barnivore may be able to help.