Plant-Based Fusion Risotto

Ingredients 0/16

Step 1

Melt the margarine in a pot over medium heat. Toss in the basil and chives and cook them for a minute or two until they smell really fragrant. Meanwhile, warm up the vegetable stock in another pan on low heat so it’s nice and hot when you need it.

Step 2

Add the onion, tomato, potatoes, garlic powder, onion powder, cayenne, cumin, paprika, salt, and black pepper to the herbs. Cook everything together, stirring now and then, until the onion softens—this should take about six minutes. Then stir in the garlic and chickpeas and cook for another minute or two until the garlic releases its aroma.

Step 3

Now, add the rice to the pot and stir it around so it gets coated with the spices and oils. Let it toast lightly for a couple of minutes. Once the rice looks a bit translucent around the edges, start ladling in the warm vegetable stock, about a cup at a time. Stir gently and wait until the liquid is mostly absorbed before adding more. Keep this up, stirring often, until the rice is creamy and tender, which usually takes around 20 minutes.