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.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 358 Calories

Ingredients

• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 3 Yukon Gold potatoes, cubed
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 2 cups Arborio rice
• 1 tablespoon cayenne pepper
• 1 tomato, cubed
• 2 bunches fresh chives, finely chopped
• 1 onion, cubed
• 3 tablespoons margarine (such as Earth Balance®)
• 3 basil leaves, finely chopped
• 6 cups vegetable stock, or more if needed
• 1 (16 ounce) can chickpeas (garbanzo beans), drained and rinsed

Recipe Instructions

Step 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.

Step 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.

Step 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.