Chickpea and Mushroom Risotto
Ingredients
serves 4
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
- 250g risotto rice
- 150g mixed wild mushrooms, cleaned and roughly chopped
- 200g spinach leaves, washed
- 1 stock cube
- 200g tinned chickpeas, washed and drained
- 100ml white wine
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 large shallot, minced
- 1 tablespoon nutritional yeast flakes
- pinch of turmeric
- handful of coriander, washed
- salt and pepper to taste
- 1 pint boiling water to make up stock cube, may need extra depending on how soft you like your risotto texture
#As with all recipes on this blog unless otherwise stated they are my own; be kind enough to, link back to original, make, share and highlight - happy sharing #
Preparation
In a large pan heat the tablespoon of oil and fry off the shallot pieces on low-medium heat till they get translucent. Add the rice and coat the grains in the oil and shallot, add the wine a little at a time constantly stirring for about 3 minutes, the edges of the rice grains will start turning translucent.
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeove |
Next add the cleaned, and roughly chopped mushrooms and stir well, keep cooking and stirring for about 1-2 minutes till the earthy sweet smell of the mushrooms start coming out.
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Next add the washed and drained tinned chickpeas and turmeric powder and stir well.
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Add the stock, ladles full at a time, keep stirring to prevent risotto catching in bottom of the pot, let the rice soak up the liquid before adding more stock. Once there is about half the stock liquid left to add, stir in the minced garlic.
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Continue adding the stock ladle full at a time making sure the liquid has evaporated between each addition, keep stirring all the time. Add the washed spinach and stir in well.
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Add the black pepper, chopped coriander and yeast flakes stir well, turn off the heat and taste for seasoning, if it needs more pepper or salt (I didn't need any extra salt) add this now.
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Done!
Bon Appétit!!
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
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Till next time, EAT mindfully, DRINK responsibly, and EXERCISE your mind and body!!!
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