FUSION RISOTTO VEGAN

Fusion Risotto Vegan image

Provided by Bri Weipert

Time 40m

Yield 10

Number Of Ingredients 16

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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

Steps:

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.

Nutrition Facts : Calories 357.7 calories, Carbohydrate 69.5 g, Fat 4.9 g, Fiber 6 g, Protein 9.1 g, SaturatedFat 0.8 g, Sodium 457.2 mg, Sugar 5.2 g