Fusion Risotto Vegan Recipe - Allrecipes.com
  • READY IN 40 mins

Fusion Risotto Vegan

Recipe by  

"Rainy day, and my second attempt at risotto is a delectable success to my surprise. Little bit of Irish, little bit of the Mediterranean, and a little bit of home makes for a great eat. This recipe is delicious vegan or non-vegan. It's a great base for additions too. Let your imagination run wild and comment back on your additions that you like."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  1. Heat margarine in a pot over medium heat; cook and stir basil and chives until fragrant, 1 to 2 minutes. Heat vegetable stock in a separate saucepan over medium-low heat; keep warm.
  2. Cook and stir onion, tomato, potatoes, garlic powder, onion powder, cayenne pepper, cumin, paprika, salt, and black pepper into chive mixture until onion is tender, about 6 minutes. Add garlic and chickpeas; cook until garlic is fragrant, 1 to 2 minutes. Stir rice into chickpea mixture; cook and stir until rice is coated and lightly toasted, 2 to 3 minutes.
  3. Stir warm vegetable stock, 1 cup at a time, into rice mixture, waiting until the broth is absorbed before adding next cup. Continue stirring rice and adding vegetable stock until rice is fully cooked, about 20 minutes.
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Reviews More Reviews

Aug 08, 2012

Waaay too spicy. Tasted like cayanne pepper in vegetable broth.

 
Jul 21, 2012

Super easy and fun way to make vegetarian risotto. It uses ingredients found easily in the kitchen without having to run out and I love using all these spices.

 
Jun 13, 2013

I reduced the amount of cayenne pepper, cumin, and paprika in this and it was still REALLY spicy. There should be some sort of warning about that. It had a really good flavor but was just too spicy for me. Also I needed an extra cup of broth to finish cooking the rice, which was annoying because I was using bullion and had to boil more water to make it. Make sure you have extra broth when you make this.

 
Apr 06, 2013

This was my first time making or even tasting risotto so I'm not sure if it turned out the way it was supposed to. I do know that the flavours were delicious. I think next time I'll add a bit of chicken; I think that would turn out good. This was so tasty I think I'll serve it to my dinner guests next week.

 

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Nutrition

  • Calories
  • 358 kcal
  • 18%
  • Carbohydrates
  • 69.5 g
  • 22%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.9 g
  • 8%
  • Fiber
  • 6 g
  • 24%
  • Protein
  • 9.1 g
  • 18%
  • Sodium
  • 496 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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