Recipe by Bri Weipert
"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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margarine (such as Earth Balance®)
basil leaves, finely chopped
fresh chives, finely chopped
vegetable stock, or more if needed
Yukon gold potatoes, cubed
salt and ground black pepper to taste
1 (16 ounce) can
chickpeas (garbanzo beans), drained and rinsed
Waaay too spicy. Tasted like cayanne pepper in vegetable broth.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Fusion Risotto Vegan
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 44
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