CREAMY CHICKPEA RISOTTO
Dairy and gluten free
If 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 still gluten-free to Arborio rice and so good.
For all you parmesan fans, see Teri's Tips for a fabulous non-dairy alternative of this cheese.
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
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 simple green salad, you have a perfect, company worthy meal made with zero stress. It's perfect!
TERI’S TIPS:
Dairy and gluten free
If 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 still gluten-free to Arborio rice and so good.
For all you parmesan fans, see Teri's Tips 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
- Pre-cooked the risotto in about 10 cups well salted water about 5 minutes, drain reserving 2 cups of the water.
- 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.
- Next, reduce the heat to medium, stir in the garlic, drizzle in the olive oil and add the mushrooms spacing out as best possible. (They brown much better when not crowded.)
- Once the mushrooms are caramelized, about 6-7 minutes, add a pinch of sea salt, a generous grind of black pepper, the semi-cooked risotto and white wine.
- Simmer and as the liquid evaporates, top it up with ½ cup of the reserved cooking water at a time using up all 2 cups. You may use more or less of this pasta water pending on the creaminess you prefer. This process takes 6 minutes or so.
- 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 simple green 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.