Fusion Risotto Vegan
Ingredients40 m servings 358 cals
- 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.
Per Serving: 358 calories; 4.9 g fat; 69.5 g carbohydrates; 9.1 g protein; 0 mg cholesterol; 457 mg sodium. Full nutrition
ReviewsRead all reviews 5
This was good. I really liked a vegan version of risotto. I will definitely make some adjustments in method next time, though. I'll add the tomatoes after toasting the rice. It never toasted pro...
Super easy and fun way to make vegetarian risotto. It uses ingredients found easily in the kitchen without having to run out and I love using all these spices.
I reduced the amount of cayenne pepper, cumin, and paprika in this and it was still REALLY spicy. There should be some sort of warning about that. It had a really good flavor but was just too sp...