Fusion Risotto Vegan recipe

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Ingredients

3 tablespoons margarine (such as Earth Balance®)
3 basil leaves, finely chopped
2 bunches fresh chives, finely chopped
6 cups vegetable stock, or more if needed
1 onion, cubed
1 tomato, cubed
3 Yukon gold potatoes, cubed
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
1 tablespoon paprika
salt and ground black pepper to taste
2 cloves garlic, minced
1 (16 ounce) can chickpeas (garbanzo beans), drained and rinsed
2 cups Arborio rice

Nutrition Info

357.7 calories
carbohydrate: 69.5 g
cholesterol: : -
fat: 4.9 g
fiber: 6 g
protein: 9.1 g
saturatedFat: 0.8 g
servingSize: -
sodium: 457.2 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat margarine in a pot over medium heat, cook and stir basil and chives until fragrant, 1 to 2 minutes. Heat vegetable stock in a separate saucepan over medium-low heat, keep warm.

  2. Cook and stir onion, tomato, potatoes, garlic powder, onion powder, cayenne pepper, cumin, paprika, salt, and black pepper into chive mixture until onion is tender, about 6 minutes. Add garlic and chickpeas, cook until garlic is fragrant, 1 to 2 minutes. Stir rice into chickpea mixture, cook and stir until rice is coated and lightly toasted, 2 to 3 minutes.

  3. Stir warm vegetable stock, 1 cup at a time, into rice mixture, waiting until the broth is absorbed before adding next cup. Continue stirring rice and adding vegetable stock until rice is fully cooked, about 20 minutes.

Recipe Yield

10 servings

Recipe Note

Rainy day, and my second attempt at risotto is a delectable success to my surprise. Little bit of Irish, little bit of the Mediterranean, and a little bit of home makes for a great eat. This recipe is delicious vegan or non-vegan. It's a great base for additions too. Let your imagination run wild and comment back on your additions that you like.

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