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.
- 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
- 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.
- Calories 357.7
- Carbohydrate 69.5 g
- Fat 4.9 g
- Fiber 6 g
- Protein 9.1 g
- Saturated Fat 0.8 g
- Sodium 457.2 mg
- Sugar 5.2 g