Fusion Risotto Vegan

Name: Fusion Risotto Vegan
Total time: 40
Yield: 10
Ingredients: 3 tablespoons margarine (such as Earth Balance®); 3 basil leaves, finely chopped; 2 bunches fresh chives, finely chopped; 6 cups vegetable stock, or more if needed; 1 onion, cubed; 1 tomato, cubed; 3 Yukon gold potatoes, cubed; 2 tablespoons garlic powder; 2 tablespoons onion powder; 1 tablespoon cayenne pepper; 1 tablespoon ground cumin; 1 tablespoon paprika; salt and ground black pepper to taste; 2 cloves garlic, minced; 1 (16 ounce) can chickpeas (garbanzo beans), drained and rinsed; 2 cups Arborio rice

Recipe by Bri Weipert from allrecipes.com

Dinner 40 Mins.

Ingredients

10 servings

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3 tablespoons margarine (such as Earth Balance®)
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3 basil leaves, finely chopped
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2 bunches fresh chives, finely chopped
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6 cups vegetable stock, or more if needed
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1 onion, cubed
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1 tomato, cubed
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3 Yukon gold potatoes, cubed
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2 tablespoons garlic powder

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2 tablespoons onion powder
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1 tablespoon cayenne pepper
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1 tablespoon ground cumin
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1 tablespoon paprika
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salt and ground black pepper to taste
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2 cloves garlic, minced
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1 (16 ounce) can chickpeas (garbanzo beans), drained and rinsed
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2 cups Arborio rice

Instructions

Heat margarine in a pot over medium heat; cook and stir basil and chives until fragrant, 1 to 2 minutes. Heat vegetable stock in a separate saucepan over medium-low heat; keep warm.
Cook and stir onion, tomato, potatoes, garlic powder, onion powder, cayenne pepper, cumin, paprika, salt, and black pepper into chive mixture until onion is tender, about 6 minutes. Add garlic and chickpeas; cook until garlic is fragrant, 1 to 2 minutes. Stir rice into chickpea mixture; cook and stir until rice is coated and lightly toasted, 2 to 3 minutes.
Stir warm vegetable stock, 1 cup at a time, into rice mixture, waiting until the broth is absorbed before adding next cup. Continue stirring rice and adding vegetable stock until rice is fully cooked, about 20 minutes.