Creamy Vegan Mushroom Risotto
Ingredients
- 1/2 cup (120 g) risotto rice
- 1 medium onion diced (divided)
- 2 large cloves garlic minced (divided)
- 2 tbsp coconut oil divided
- 1/4 cup (60 ml) white wine or use more broth
- 1 1/4 cup (300 ml) vegetable broth heated on the stove
- 1/2 cup (120 ml) coconut milk canned (*see notes)
- 3 cups (200 g) mushrooms sliced
- 1 cup (150 g) chickpeas canned (*see notes)
- 1 tbsp soy sauce (gluten-free if needed) or tamari
- 1 tbsp balsamic vinegar
- Nutritional yeast to garnish
- Fresh parsley, black pepper, sea salt, red pepper flakes to taste
Preparation
Heat 1 tbsp coconut oil in a skillet/frying pan, stir in 1/2 of the diced onion and 1 large clove of minced garlic and sauté for a few minutes over medium heat.
Add rice, stir for about 1 minute until the rice is opaque.
Pour in the wine, keep stirring constantly until the wine is absorbed.
Add 1/2 cup vegetable broth and cook on low heat until the broth is absorbed.
Stir frequently and add more broth, 1/4 cup at a time until the liquid is absorbed and the risotto is al dente and creamy (about 15 minutes).
In a different skillet/frying pan heat the remaining 1 tbsp coconut oil, stir in the remaining diced onion and minced garlic and sauté for a few minutes over medium heat.
Add the mushrooms and chickpeas and sauté for 3-5 minutes.
Also, add balsamic vinegar, soy sauce, coconut milk, and let simmer for about 5 minutes, stirring occasionally.
Season with black pepper, red pepper flakes, salt, and fresh parsley to taste.
Finally, combine the mushroom/chickpea mixture with the cooked risotto rice, stir in the nutritional yeast flakes and enjoy!
