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​CREAMY CHICKPEA RISOTTO
Dairy and gluten free

I​f you are looking for a quickie, comfort meal I have you covered with this recipe. Let me say, you may want to know that many of my meal creations as of lately, come together as I prepare them. I have a longing and or an idea in mind and I start prepping. Haphazard for some I suspect, yet this is me in the moment.  For this meal…you will need Explore Cuisine chickpea risotto. It's a fabulous, high protein and fiber and gluten-free. A great alternative to Arborio rice.

For all you parmesan fans, see Teri's Tips below for a fabulous non-dairy alternative of this cheese.


  •  Main Course
  • Prep Time: easy and only about 20 – 25 minutes
  • Serves 3
  • Vegan, Gluten, Corn, soy and Dairy-free
 
INGREDIENTS:
1, 227gr bag chickpea risotto
2 medium white onions, diced
2 cloves garlic, thinly sliced
½ lb. oyster, shiitake or cremini mushrooms, thinly chopped or sliced
Olive Oil, as desired
2 cups+ pasta cooking water or veggie broth
½ cup white wine
1/3 cup nutritional yeast
½-1 cup Italian parsley, chopped
Sea salt and freshly ground pepper, as desired
 
GARNISH:  2 tbsp pine nuts, toasted
 
DIRECTIONS
  1. Pre-cooked the risotto in about 10 cups well salted water about 5 minutes, drain, reserving 2 cups of the water.
  2. While this is cooking, heat a large, 12 inch non-stick sauté pan on medium high, reduce heat to medium, add the onions and cook about 5 minutes adding a splash of water as needed and a pinch sea salt.
  3. Next, reduce the heat to medium, push the onions to the side of the pan, stir in the garlic, and drizzle in the olive oil.
  4. Next add the mushrooms spacing out as best possible. (They brown much better when not over-crowded. You can use another sauté pan if desired or cook in batches for better results.)
  5. Once the mushrooms are caramelized, about 6-8 minutes, add a pinch of sea salt, a generous grind of black pepper, the semi-cooked risotto and white wine. Mix well.
  6. Simmer and as the liquid evaporates, top it up with ½ cup of the reserved cooking water at a time using most or all 2 cups pending on the creaminess you prefer.  This process takes approximately  6 minutes or so.
  7. Taste test for doneness, then stir in nutritional yeast and parsley before plating in warm shallow dish bowls.
​
 TO SERVE:
If desired, top with a drizzle of truffle oil, more black pepper and pine nuts. Paired with a glass of white wine and big, simple leafy greens salad, you have a perfect, company worthy meal made with zero stress. It's perfect!


TERI’S TIPS:

  • If desired, add a heaping tsp white miso paste to the reserved pasta water for added richness.  It’s completely optional yet add that umami that elevate your creations to a wow status.
  • Using a creamy vegan cheese stirred in to the mix in the last few minutes of cooking makes for a perfect indulgence. 
  • Cashew parmesan is a perfect companion for the risotto. ​
  • If you want it even more creamier, consider adding in 1/4 cup Belsoy. The non-dairy creme from Maison Orphee.
Images property of Teri Gentes unless otherwise stated

Teri Gentes - Whole Self Lifestyle Wellness
International Speaker|Self-care Coach|Author|Chef|Trainer|Ambassador
Certified Wellness and Nutritional Consultant, Personal Trainer,
Yoga and Group Fitness Instructor

Recipes property of Teri Gentes - Permission required to reprint

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