Vegetable Chickpea Risotto
This vegetable chickpea risotto is like a warm hug full of nutrients, all in a bowl. It's creamy, protein packed, and nutrient dense!
Ingredients
- 2 tablespoon avocado oil
- 1 yellow onion diced
- 5 cloves garlic pressed/diced
- 1 head cauliflower
- 2 cups green beans chopped
- 1 bell pepper diced
- 3 teaspoon paprika
- 2 ½ teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup arborio rice
- 2 ¾ cups vegetable broth
- 2 15 oz cans chickpeas rinsed and drained
- ¾ cup coconut milk or cream
- ¾ cup parmesan cheese, freshly grated sub vegan parmesan if vegan
Instructions
- Cut your cauliflower and green beans then dice your bell pepper and onion.
- Over medium heat, add your oil and onions to a large pan. Stir for 3-5 minutes until translucent. Then add your diced/pressed garlic and spices. Stir for 2-3 minutes until incorporated and you begin to smell the spices
- Add your cauliflower, green beans, and bell peppers and stir for another 2-3 minutes
- Add your rice and ½ cup at a time, add your vegetable broth. Wait until the rice has soaked up a majority of the broth before adding more.
- Cover your pan and allow it to cook for 15-20 minutes, stirring every few minutes to ensure nothing sticks on the bottom of the pan
- Once your rice is cooked, add in your chickpeas then stir. Once incorporated, add the coconut milk/cream stirring until it's all mixed in.
- Add in the freshly grated parmesan and stir in. Remove from the heat and serve hot!
- Can be stored for up to 4 days in the fridge in an airtight container.