Vegan Fusion Risotto Recipe

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

Instructions

1. Melt margarine in a pot over medium heat. Sauté basil and chives until fragrant, approximately 1 to 2 minutes. In a separate saucepan, warm the vegetable stock over medium-low heat and keep it warm.
2. Incorporate the onion, tomato, potatoes, garlic powder, onion powder, cayenne pepper, cumin, paprika, salt, and black pepper into the chive mixture. Cook until the onion becomes tender, which should take about 6 minutes. Introduce the garlic and chickpeas, cooking until the garlic releases its aroma, roughly 1 to 2 minutes. Add the rice to the chickpea mixture, stirring continuously until the rice is evenly coated and lightly toasted, around 2 to 3 minutes.
3. Gradually add the warm vegetable stock, one cup at a time, to the rice mixture, ensuring that each cup is fully absorbed before adding the next. Continue this process of stirring and adding vegetable stock until the rice is completely cooked, approximately 20 minutes.

Nutrition

• Calories: 358 kcal
• Fat Content: 5 g
• Fiber Content: 6 g
• Sugar Content: 5 g
• Sodium Content: 457 mg
• Protein Content: 9 g
• Carbohydrate Content: 70 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g