Creamy Vegan Mushroom Risotto
Ingredients
- 1/2 cup risotto rice (120 g)
- 1 medium onion diced (divided)
- 2 big cloves garlic minced (divided)
- 2 tbsp coconut oil divided
- 1/4 cup white wine (vegan) (60 ml)
- 1 1/4 cup vegetable broth (300 ml)
- 1/2 cup coconut milk canned (120 ml)
- 3 cups white mushrooms sliced (200 g)
- 1 cup chickpeas canned (150 g)
- 1 tbsp soy sauce (wheat free if GF)
- 1 tbsp balsamic vinegar
- Nutritional yeast flakes to garnish
- Fresh parsley, black pepper, sea salt, red pepper flakes to taste
Preparation
Heat 1 tablespoon coconut oil in a skillet or frying pan, stir in half of the diced onion and one clove of minced garlic, and fry for 4 to 5 minutes over medium heat.
Add the rice and stir for about 1 minute until it becomes opaque. Pour in the white wine and keep stirring constantly until it is absorbed.
Add 1/2 cup of vegetable broth to the rice and cook on low-medium heat until it is absorbed. Stir continuously and add more broth, 1/4 cup at a time, until all the liquid is absorbed and the risotto is cooked and creamy, about 15 minutes.
In a different skillet or frying pan, heat the remaining 1 tablespoon of coconut oil, stir in the remaining diced onion and minced garlic, and fry for 4 to 5 minutes over medium heat.
Add the mushrooms and chickpeas and fry for 3 to 5 minutes. Then add balsamic vinegar, soy sauce, and coconut milk, and let it simmer for about 5 minutes, stirring occasionally. Season with black pepper, red pepper flakes, salt to taste, and fresh parsley.
Transfer the mushroom mixture to the risotto rice, stir in the nutritional yeast flakes, and enjoy.