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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 10 |
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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:
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 |
Directions:
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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