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Spicy Red Risotto Vegan Recipe
Ash Tyrrell

Spicy Red Risotto Vegan Recipe

When I first made this spicy red risotto, I couldn’t believe how colorful and delicious it turned out. The mix of creamy rice, tender veggies, and just the right kick of spice made every bite irresistible.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked basmati rice – I prefer freshly cooked rice for a fluffier texture.
  • 1 ½ cups tomato sauce – use good-quality or homemade for the best flavor.
  • 1 cup baby button mushrooms – keep them whole for a meatier bite.
  • 1 large Ramiro pepper – its sweetness balances the spice beautifully.
  • 1 medium red onion – adds depth and natural sweetness.
  • 3 garlic cloves – fresh garlic gives a richer aroma.
  • ½ cup babycorn – brings crunch and a pop of color.
  • 2 green chillies – adjust to your spice preference.
  • ¼ cup fresh basil – rip it by hand for a stronger aroma.
  • 2 tbsp olive oil – coats and enhances the vegetables while sautéing.
  • 1 tsp grated fresh ginger – adds a warm zesty kick.
  • ½ tsp turmeric powder – gives color and subtle earthiness.
  • ½ tsp chilli flakes – adjust for heat.
  • ½ tsp herbes de Provence – adds a herby floral note.
  • 1 tbsp chopped chives – for garnish.
  • Salt and pepper – to taste.

Method
 

  1. Start by cooking the rice until tender, then set it aside. While it cooks, slice the Ramiro pepper, dice the onion, garlic, and green chillies, and chop the babycorn. Keep mushrooms whole for texture, and tear fresh basil leaves for fragrance.
  2. In a mixing bowl, combine tomato sauce, fresh basil, grated ginger, turmeric, herbes de Provence, and chilli flakes. Add a pinch of salt and pepper, then stir until the sauce is smooth and aromatic.
  3. Heat olive oil in a frying pan over medium heat. Add onion, garlic, chillies, and babycorn. Cook until onions are soft and slightly golden—this enhances the sweetness and flavor of the vegetables.
  4. Toss in the mushrooms and Ramiro pepper. Stir occasionally, allowing them to soften and absorb the oil and spices.
  5. Pour your prepared sauce over the vegetables. Stir gently and let it simmer for about 5 minutes so all the flavors can blend beautifully.
  6. Add the cooked rice to the pan and mix until every grain is coated in the rich, spiced sauce. Simmer for another 3 minutes, stirring occasionally to prevent sticking.
  7. Turn off the heat and plate your risotto. Garnish with chives or extra basil leaves. Serve warm and enjoy the burst of flavor in every bite.

Notes

  • Use freshly cooked rice for the best texture.
  • Add the basil at the end to keep its flavor bright and fresh.
  • Taste and adjust salt right before serving—it makes a big difference.
  • Don’t rush the sautéing step; it’s key to deep, rich flavors.