Chickpea and Sun-Dried Tomato Risotto
Categories: vegan, gluten free, nut free, soy free, main dish, 30 minute meals
Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Lunch, Main Course
- Cuisine: American
Ingredients
Scale
- 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)
Instructions
- 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.
Notes
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.