adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Fusion Risotto Vegan
Fusion Risotto Vegan
0 Likes
Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Hearty vegan risotto with garbanzo beans, potatoes, and tomatoes.
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
  • 2 cloves garlic, minced
  • 1 (16 ounce) can chickpeas (garbanzo beans), drained and rinsed
  • 2 cups Arborio rice
Instructions:
  • In a pot over medium heat, melt margarine, then sauté basil and chives until fragrant, for about 1 to 2 minutes. Meanwhile, gently warm vegetable stock in a separate saucepan over medium-low heat.
  • Saute onion, tomato, potatoes, garlic powder, onion powder, cayenne pepper, cumin, paprika, salt, and black pepper in chive mixture until onion is tender, approximately 6 minutes. Add garlic and chickpeas; cook until garlic is fragrant, about 1 to 2 minutes. Mix in rice, cook until coated and lightly toasted, for 2 to 3 minutes.
  • Gradually incorporate warm vegetable stock into the rice mixture, allowing each cup to be absorbed before adding the next. Stir consistently until rice is fully cooked, around 20 minutes.

Similar Recipes