For a creamier risotto, stir in a tablespoon of vegan butter or a splash of unsweetened plant-based milk at the end. Feel free to experiment with different vegetables, such as zucchini, mushrooms, or bell peppers. For a non-vegan version, substitute the vegan margarine with regular butter and add a sprinkle of Parmesan cheese at the end. To add depth of flavor, toast the Arborio rice in a dry pan for a few minutes before adding it to the vegetables.
Fusion Risotto Vegan
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME40 mins
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SERVING10 People
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VIEWS18
A symphony of flavors awaits in this vibrant vegan risotto. Inspired by Irish, Mediterranean, and comforting home cooking, this dish is a delightful surprise. It's a blank canvas for your culinary imagination. Prepare to be transported to a world of deliciousness!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate70 g
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Fiber6 g
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Protein9 g
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Saturated Fat1 g
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Sodium457 mg
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Sugar5 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium pot, melt the vegan margarine over medium heat. Add the chopped basil and chives. Cook, stirring frequently, until fragrant (1-2 minutes). Meanwhile, in a separate saucepan, heat the vegetable stock over medium-low heat; keep warm.
02
StepAdd the cubed onion, tomato, and potatoes to the pot with the herbs. Stir in the garlic powder, onion powder, cayenne pepper, cumin, paprika, salt, and pepper. Cook, stirring occasionally, until the onion is tender (about 6 minutes).
03
StepAdd the minced garlic and drained chickpeas to the vegetable mixture. Cook until the garlic is fragrant (1-2 minutes). Stir in the Arborio rice, coating it well with the vegetables and spices. Cook, stirring constantly, until the rice is lightly toasted (2-3 minutes).
04
StepBegin adding the warm vegetable stock to the rice mixture, 1 cup at a time. Stir continuously, waiting until each cup of broth is fully absorbed before adding the next. Continue this process until the rice is creamy and al dente (about 20 minutes). The risotto should be thick but still slightly loose.
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Maxwell Ankunding
Jun 14, 2025I was skeptical about the vegan aspect, but it was so creamy and delicious!
Kari Watsica
Jun 2, 2025My family loved it! Even my picky eaters asked for seconds.
Cameron Sporer
May 10, 2025I added some mushrooms and spinach to mine and it was a huge hit!
Haley Schowalter
Apr 29, 2025This risotto was surprisingly easy to make and the flavor was incredible!
Humberto Effertz
Apr 26, 2025The spices gave it a lovely warmth. I'll definitely be making this again.