Mushroom & Chickpea Risotto

Mushroom & Chickpea Risotto

  • Preparation time: 15 minutes
  • Cooking time: 35 minutes
  • Total time: 50 minutes
  • Servings: 4-5


  • 2 tbsp coconut oil
  • 2 medium onions, diced
  • 4 big cloves, minced
  • 240g risotto rice
  • 120ml white wine
  • Approximately 600ml vegetable broth
  • 500g mushrooms, sliced
  • 2 tbsp balsamic vinegar
  • 2 tbsp gluten free soy sauce
  • 200ml coconut milk
  • 400g canned chickpeas, rinsed and drained


  • In a deep pan, heat 1 tbsp of coconut oil.
  • Add half of the onion and half of the garlic and fry for approximately 4 minutes.
  • Add the rice and stir for approximately 1 minute.
  • Pour in the wine and keep stirring until the wine is absorbed.
  • Add approximately 1/3 of the vegetable broth and simmer until the liquid is absorbed, while stirring occasionally.

  • In another pan, heat 1 tbsp of coconut oil.
  • Add the rest of the garlic and onion and fry for approximately 4 minutes.
  • Add the mushrooms and chickpeas and cook for 3 minutes.
  • Add the balsamic vinegar, soy sauce and coconut milk and cook for a further 5-7 minutes or until the mushrooms are cooked.
  • Turn the stove off and leave until the rice is close to done.


While doing this, keep an eye on the rice and add a further 1/3 of the vegetable broth. Once absorbed, add the final 1/3. This takes approximately 18 minutes.

  • Pour the mushroom mixture into the rice and let it cook for about 7 minutes, or until the rice it done.
  • Serve and enjoy!