Fusion Risotto Vegan

Fusion Risotto Vegan
  • 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.

03/30/2018
Fusion Risotto Vegan, recipe PT15M PT1H 5 455 calories

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