Fusion Risotto Vegan

4
Bri Weipert 0

"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."

Ingredients

40 m {{adjustedServings}} servings 358 cals
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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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Directions

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  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

4
  1. 5 Ratings

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

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...