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Fusion Risotto Vegan

Fusion Risotto Vegan

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Bri Weipert

Bri Weipert

Rainy day, and my second attempt at risotto is a delectable success to my surprise. Little bit of Irish, little bit of the Mediterranean, and a little bit of home makes for a great eat. This recipe is delicious vegan or non-vegan. It's a great base for additions too. Let your imagination run wild and comment back on your additions that you like.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 358 kcal
  • 18%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 69.5g
  • 22%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 496 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews

JimH
1

JimH

8/8/2012

Waaay too spicy. Tasted like cayanne pepper in vegetable broth.

Katie Eaton
1

Katie Eaton

7/21/2012

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.

poprocks894
0

poprocks894

6/13/2013

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 spicy for me. Also I needed an extra cup of broth to finish cooking the rice, which was annoying because I was using bullion and had to boil more water to make it. Make sure you have extra broth when you make this.

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