Sweet Corn and Cherry Tomato Risotto

Creamy risotto with sweet corn and tomatoes topped with fresh basil

Course Main Course

Diet Vegan

Prep Time 15

Cook Time 45

Servings servings (click to scale)

Calories 266kcal

Get Recipe Ingredients

Wash all produce before prepping. Place the vegetable base and water in a large pot and bring to a boil, reduce to simmer. In a large rondeau pot, heat the oil over medium heat. Add the onions and garlic and sweat until translucent, about 5 minutes. Add the rice and allow to toast for 2-3 minutes or until fragrant, stirring as needed. Add the wine and allow to cook till the wine is absorbed and no liquid is remaining.
Add the vegetable stock to the risotto, 2-3 cups at a time. Allow the stock to fully absorb before adding more stock and continue with this process till all the stock is absorbed, about 20 - 30 minutes. Stir the risotto as needed while cooking so the mixture does not stick to the bottom of the pot. While the risotto is cooking, place the sunflower seed kernels, water, lemon juice, vinegar, and 1st addition of salt into a blender and process until smooth.
Once the stock is absorbed into the risotto, add the 2nd addition of salt, pepper, Italian seasoning, corn, tomatoes, nutritional yeast and stir. Finally, add the sunflower seed sour cream to the risotto and mix well.
To serve: Spoon 2 cups of the risotto into a bowl and place 1 Tbsp. of basil around the risotto.