Easy Chickpea Tomato Risotto
Ingredients
- 1/2 onion, diced
- cherry tomatoes, halved
- small garlic clove, minced
- 70g risotto rice
- dried rosemary & basil (sauté 3 mins)
- 1/2 can chopped tomatoes
- 1 pint of veg stock
- unsweetened plant milk (cook 45-50 mins)
- 1/2 lemon, juice of
- small can of washed & drained chickpeas (or 1/2 a can of any beans)
- ✨ frozen peas
- ✨ tahini, to serve
Preparation
Sauté the onion until soft, then add in the cherry tomatoes & garlic and sauté for a couple or so mins
Add the rice and herbs & sauté for another 3 mins
Add in the chopped tomatoes, & a splash of veg stock and bring to boil
Reduce to simmer, when the liquid has mostly evaporated add more veg stock to cover, stir and keep repeating this until the rice is soft [ie add stock, stir, add stock, stir...] - this should take about 40-50 mins
Add a good splash of plant milk, the lemon, chickpeas & peas and continue to cook until thickened again
Serve with tahini on top & enjoy