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Bowl of creamy risotto alla caprese with tomatoes, pesto, and herbs served warm
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Risotto Alla Caprese – Easy, Creamy & Meal Prep Friendly

This easy vegan risotto alla caprese recipe is creamy, flavorful, and perfect for make-ahead meals. Ready in minutes with pre-cooked rice!
Prep Time2 minutes
Cook Time5 minutes
Total Time7 minutes
Course: Main Course
Cuisine: Italian
Keyword: caprese-inspired recipe, creamy plant-based risotto, dairy-free risotto, easy vegan meal prep, Italian vegan comfort food, risotto alla caprese, tomato pesto risotto, vegan risotto recipe
Servings: 4 portions
Calories: 409kcal
Cost: €1.30

Ingredients

  • 270 g 1 cup + 1 tbsp uncooked rice (Arborio works best)
  • 400 g canned chopped tomatoes
  • 2 tbsp pesto vegan
  • ½ cup white wine
  • 1 tbsp sugar
  • 1 tsp garlic
  • 1 tsp oregano
  • 1 tsp salt
  • 1 tsp black pepper
  • 400 g canned beans black or red kidney – optional, for protein

Instructions

Step 1: Cook the Rice

  • Rinse and drain your rice. Cook it in a multicooker or in a saucepan following package instructions. Arborio rice gives the creamiest texture.

Step 2: Combine Base Ingredients

  • While the rice is hot, add the canned tomatoes and sugar. Stir well to remove acidity.

Step 3: Add Flavor Boosters

  • Mix in the pesto, white wine, garlic, oregano, salt, and black pepper. Stir to combine.

Step 4: Add Protein (Optional)

  • If using beans, drain and rinse them, then stir into the risotto mixture.

Step 5: Store & Serve

  • Store in the fridge for up to 5 days. Reheat in a pan with a splash of water or broth. Serve with fresh basil or a drizzle of olive oil.