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 caloriescarbohydrate: 69.5 gcholesterol: : -fat: 4.9 gfiber: 6 gprotein: 9.1 gsaturatedFat: 0.8 gservingSize: -sodium: 457.2 mgsugar: 5.2 gtransFat: : -unsaturatedFat: : -
Directions Fusion Risotto Vegan
Directions
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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.
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.
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.