fusion risotto vegan

Ingredients

• Servings: 10
• 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

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• 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.