IMPRESSIVE DINNERS
THE HANGRY CHICKPEA
VEGAN BUTTER
THYME GARLIC
SHALLOT
ARBORIO RICE
VEG BROTH
WINE
SOY SAUCE
GRAPESEED OIL
First, thinly slice onions and mushrooms. Mince garlic. Set aside in separate bowls.
STEP 1
Saute shallots and garlic. Then add arborio rice and toast for 2- 3 minutes, stirring frequently to prevent burning.
STEP 2
Add vegetable broth and wine in 1 cup increments, stirring frequently. Once rice has absorbed liquid, add more.
STEP 3
As the sauce thickens, try to draw a line in the risotto. If it holds for more than one second, it's time for more liquid.
STEP 4
While the risotto is thickening, saute mushrooms until they shrink to 1/2 their original size. Add soy sauce, then remove from heat.
STEP 5
Add mushrooms to risotto and stir gently. Add lemon juice if desired, then serve and enjoy!
STEP 6
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THE HANGRY CHICKPEA