Name: Mushroom Risotto
Total time: 35 min
Yield: 4 servings
Cuisine: Dominican Republic
Ingredients: 1¼ cup (300 ml/10.6 oz) vegetable broth, heated on the stove; ½ cup (120 g/4.2 oz) risotto rice; Black pepper, salt, red pepper flakes, and fresh parsley to taste; ¼ cup (60 ml/2.1 oz) white wine (or use more broth); 1 Tbsp balsamic vinegar; 2 Tbsp coconut oil, divided; 1 Tbsp GF soy sauce, tamari, or coconut aminos; 200 g (7.1 oz) fresh mushrooms, sliced; Nutritional yeast, to garnish; 1 medium onion, diced (divided); 2 large garlic cloves, minced (divided); ½ cup (120 ml/4.2 oz) canned coconut milk; 1 cup (150 g/5.3 oz) chickpeas, canned

Preparation info

4
servings

Difficulty
Easy
Ready in
35 min

Appears in

Simple and Delicious Vegan

By Michaela Vais

Published 2023

About

Ingredients

2 Tbsp coconut oil, divided
1 medium onion, diced (divided)
2 large garlic cloves, mi

Method

Instructions

Heat 1 Tbsp coconut oil in a skillet/frying pan, stir in ½ of the diced onion and 1 large clove of minced garlic, and sauté for a few minutes over medium heat.
Add the rice and stir for about 1 minute until it’s opaque. Then pour in the wine, sti