Recipe By Bri Weipert
Published Mar 10th
Prep 15m Cook 25m Additional - Ready In 40m
Servings 10 servings Calories 357.7

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.

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

Cooking Directions

  1. 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. 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. 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.

Nutrition Facts

  • 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


  1. This was good. I really liked a vegan version of risotto. I will definitely make some adjustments in method next time though. I'll add the tomatoes after toasting the rice. It never toasted properly because the tomato left too much liquid. Also I'll add some chickpeas when instructed but reserve a few for the end - Read more ...
  2. 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 - Read more ...
  3. This was my first time making or even tasting risotto so I'm not sure if it turned out the way it was supposed to. I do know that the flavours were delicious. I think next time I'll add a bit of chicken; I think that would turn out good. This was so tasty I think - Read more ...
  4. Waaay too spicy. Tasted like cayanne pepper in vegetable broth.
  5. 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.

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more