Name: Creamy Mushroom Risotto
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 4 servings
Ingredients: 0.5 cup risotto rice; 1 medium onion (diced (divided)); 2 large cloves garlic (minced (divided)); 2 tbsp coconut oil (divided); 0.25 cup white wine (or use more broth); 1.25 cup vegetable broth (heated on the stove); 0.5 cup coconut milk (canned (*see notes)); 3 cups mushrooms (sliced); 1 cup chickpeas (canned (*see notes)); 1 tbsp soy sauce ((gluten-free if needed) or tamari); 1 tbsp balsamic vinegar; null null nutritional yeast (to garnish); null null fresh parsley (to taste); null null black pepper (to taste); null null sea salt (to taste); null null red pepper flakes (to taste)

Instructions

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1

Heat coconut oil (1 tbsp) in a skillet/frying pan. Sauté onion (0.5 medium) and clove garlic (1 large) for a few minutes over medium heat.
2

Add risotto rice (0.5 cup) and stir for about minute (1) until opaque. Pour in white wine (0.25 cup), stirring constantly until absorbed.
3

Add vegetable broth (0.5 cup), cooking on low heat until absorbed. Stir frequently, adding remaining vegetable broth (0.75 cup) (0.25 cup at a time) until risotto is al dente and creamy (about minutes (15)).
4

In a separate skillet, heat remaining coconut oil (1 tbsp). Sauté remaining onion (0.5 medium) and clove garlic (1 large) for a few minutes over medium heat.
5

Add mushrooms (3 cups) and chickpeas (1 cup), sautéing for [3-5 minutes]. Stir in balsamic vinegar (1 tbsp), soy sauce (1 tbsp), and coconut milk (0.5 cup). Simmer for about minutes (5), stirring occasionally. Season with [black pepper], [red pepper flakes], [sea salt], and [fresh parsley] to taste.
6

Combine the mushroom/chickpea mixture with the cooked risotto rice. Stir in [nutritional yeast] and serve immediately. Refer to recipe notes for tips.