- Preparation time: 15 minutes
- Cooking time: 35 minutes
- Total time: 50 minutes
- Servings: 4-5
Ingredients
- 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
Method
- 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!