This chickpea and sun-dried tomato risotto recipe is a creamy and flavorful vegan and gluten free risotto with sun-dried tomatoes and chickpeas. Arborio rice is slow cooked with white wine and vegetable broth for deep flavors and creamy, plump rice grains. It is an easy, complete protein weeknight meal that can be made in 30 minutes. Flavor intense sun-dried tomatoes pair perfectly with chickpeas and are all brightened with lemon zest and parsley before serving.
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So, if you’re looking for a vegan risotto recipe, gluten free risotto, 30 minute meal, or a quick dinner idea, this is a great recipe to try! And, if you’re looking for more vegan and gluten free meals, try this butternut squash pasta or this spring salad with strawberry vinaigrette.
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What You’ll Need For This Risotto Recipe
How To Make This Vegan Risotto Recipe
Mince the onion and garlic. Thinly slice the sun-dried tomatoes. Wash and chop the parsley.
In a large, heavy bottom pot, heat 2 tbsp/30ml of olive oil on medium heat.
Add onions and garlic. Cook for 1 – 2 minutes until starting to soften.
Add the rice. Cook for 1 minute, stirring frequently, until rice becomes translucent on the edges.
Immediately add the white wine and stir to lift any rice grains stuck to the pot.
Cook for 1-2 minutes to boil off the alcohol.
Add 2 cups/470ml broth, salt, and pepper. Stir well.
Stir in the sun-dried tomatoes.
Reduce heat to medium-low and cook for 12-14 minutes until the liquid is absorbed, stirring regularly. A long, slow cook will allow the rice to absorb the broth and become creamy and tender.
Turn the heat to low. Stir in the remaining ½ cup/120ml of broth, nutritional yeast, and chickpeas. Cook for an additional 2-3 minutes, stirring regularly until the chickpeas are heated through and the rice is plump and tender.
Stir in the lemon zest and chopped parsley.
Serve immediately garnished with more chopped parsley, nutritional yeast, or fresh ground black pepper.
Important Recipe Notes For This Risotto Recipe
Wine vs. broth: If avoiding alcohol, more broth can be used in place of white wine. Using wine will enhance the flavors and create a creamier risotto. If using broth, add in 2 tbsp/30ml wine vinegar or white balsamic.
Sun-dried tomatoes in oil: This recipe uses dry-packed sun-dried tomatoes. Oil-packed tomatoes can be used as well but need to be drained thoroughly. The oil can be used to cook the onions and garlic in the initial step for even more flavor.
Vegan and Gluten Free Desserts
French Financiers– This twist on French tea cakes is delicate yet flavorful, making it the perfect dessert! Often served in French patisseries as a small afternoon cake, financiers are known for their simple elegance. This vegan and gluten free version allows you to enjoy this delicacy without the animal products or gluten.
Chocolate Chip Cookies– Chocolate chip cookies are my all time favorite, so of course I had to share this vegan and gluten free version! The cookies come out crispy on the outside, chewy on the inside, and packed with dark chocolate chunks.
Chickpea and Sun-Dried Tomato Risotto
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Ingredients
- 1 cup/200g arborio rice
- 2 ½ cups/590ml vegetable broth divided
- ¾ cup/175ml dry white wine
- 2 tbsp/30ml olive oil
- ½ med/115g yellow onion minced
- 2 cloves/10g garlic minced
- ½ tsp/3g salt
- ½ tsp/1g ground pepper
- 1 tsp/2g lemon zest
- 3/4 cup/75g sliced sun-dried tomatoes
- 1 2/3 cup/280g cooked chickpeas beans drained
- 1 tbsp/5g nutritional yeast
- ¼ cup/7g chopped fresh parsley
- To serve: fresh ground pepper nutritional yeast, fresh parsley
Method
- Mince onion and garlic. Thinly slice the sun-dried tomatoes. Wash and chop the parsley.
- In a large, heavy bottom pot, heat 2 tbsp/30ml of olive oil on medium heat.
- Add onions and garlic. Cook for 1 – 2 minutes until starting to soften.
- Add the rice. Cook for 1 minute, stirring frequently, until rice becomes translucent on the edges.
- Immediately add the white wine and stir to lift any rice grains stuck to the pot.
- Cook for 1-2 minutes to boil off the alcohol.
- Add 2 cups/470ml broth, salt, and pepper. Stir well.
- Stir in the sun-dried tomatoes.
- Reduce heat to medium-low and cook for 12-14 minutes until the liquid is absorbed, stirring regularly. A long, slow cook will allow the rice to absorb the broth and become creamy and tender.
- Turn the heat to low. Stir in the remaining ½ cup/120ml of broth, nutritional yeast, and chickpeas. Cook for an additional 2-3 minutes, stirring regularly until the chickpeas are heated through and the rice is plump and tender.
- Stir in the lemon zest and chopped parsley.
- Serve immediately garnished with more chopped parsley, nutritional yeast, or fresh ground black pepper.
