Fusion Risotto Vegan Recipe

Name: Fusion Risotto Vegan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons margarine (such as Earth Balance(R)); 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

Servings: persons

3 tablespoons margarine (such as Earth Balance(R))
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

1
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.
2
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.
3
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.

527

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons margarine (such as Earth Balance(R)), 3 basil leaves, finely chopped, 2 bunches fresh chives, finely chopped, 6 cups vegetable stock, or more if needed, and more.

Yes, Fusion Risotto Vegan falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fusion Risotto Vegan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions