Fusion Risotto Vegan
Coconut milk makes it creamy, while keeping this easy dinner vegan, and the potatoes.
Recipe Summary Fusion Risotto Vegan
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 | Healthy Indian Dinner Recipes For Weight Loss Vegetarian3 tablespoons margarine (such as Earth Balance®)3 basil leaves, finely chopped2 bunches fresh chives, finely chopped6 cups vegetable stock, or more if needed1 onion, cubed1 tomato, cubed3 Yukon gold potatoes, cubed2 tablespoons garlic powder2 tablespoons onion powder1 tablespoon cayenne pepper1 tablespoon ground cumin1 tablespoon paprikasalt and ground black pepper to taste2 cloves garlic, minced1 (16 ounce) can chickpeas (garbanzo beans), drained and rinsed2 cups Arborio riceDirectionsHeat 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.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.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.Info | Healthy Indian Dinner Recipes For Weight Loss Vegetarianprep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
10
Yield:
10 servings
TAG : Fusion Risotto VeganMain Dish Recipes, Rice, Risotto Recipes,
