Vegan Mushroom Risotto
Vegan mushroom risotto in a creamy coconut sauce.This risotto is plant-based and gluten-free and contains healthy protein from chickpeas. A flavorful and easy to make recipe.
Ingredients
- 1/2 cup arborio rice
- 1 medium onion diced
- 2 big cloves garlic minced
- 2 tbsp coconut oil/li>
- 1/4 cup white wine
- 1 1/4 cup vegetable broth
- 1/2 cup Marsala wine
- 3 cups white mushrooms sliced
- 1 cup chickpeas canned
- 1 tbsp soy sauce
- 1 tbsp ground thyme
- nutritional yeast flakes to garnish
- fresh parsley, black pepper, sea salt, red pepper flakes to taste
Instructions:
- Heat 1 tbsp coconut oil in a skillet/frying pan, stir in 1/2 of the diced onion and 1 clove of minced garlic and fry for 4-5 minutes over medium heat
- Add rice, stir for about 1 minute until the rice is opaque. Pour over the wine, keep stirring constantly until the wine is absorbed
- Add 1/2 cup vegetable broth to the rice, and cook on low-medium heat until the broth is absorbed. Stir continuously and add more broth, 1/4 cup at a time until the liquid is absorbed and the risotto is cooked 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 fry for 4-5 minutes over medium heat
- Add the mushrooms and chickpeas and fry for 3-5 minutes, add Marsala wine, soy sauce, and 1/4 broth let simmer for about 5 minutes, stirring occasionally. Season with black pepper, red pepper flakes, salt to taste and fresh parsley
- Transfer the mushrooms mixture to the risotto rice, stir in the nutritional yeast flakes and let site for 10 minutes. I added some baby spinach at the end for extra iron. Then covered and let site for 10 minutes until spinach was fully cooked.
