Risotto vegano de setas

Ingredientes

• 1/2 cup risotto rice
• 1 medium onion (diced (divided))
• 2 large cloves garlic (minced (divided))
• 2 tbsp coconut oil (divided)
• 1/4 cup white wine (or use more broth)
• 1 1/4 cup vegetable broth (heated on the stove)
• 1/2 cup coconut milk (canned (*see notes))
• 3 cups mushrooms (sliced)
• 1 cup 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)

Preparación

1. 1

   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.

2. 2

   Add rice, stir for about 1 minute until the rice is opaque. Pour in the wine, keep stirring constantly until the wine is absorbed.

3. 3

   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).

4. 4

   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.

5. 5

   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.

6. 6

   Finally, combine the mushroom/chickpea mixture with the cooked risotto rice, stir in the nutritional yeast flakes and enjoy! Check the recipe notes below.