Vegan Mushroom Risotto

elavegan.com

Karen

½ cup ( 120 g) risotto rice

1 medium onion diced (divided)

2 large cloves garlic minced (divided)

2 tbsp coconut oil divided

¼ cup ( 60 ml) white wine or use more broth

1 ¼ cup ( 300 ml) vegetable broth heated on the stove

½ cup ( 120 ml) coconut milk canned (*see notes)

3 cups ( 200 g) mushrooms sliced

1 cup ( 150 g) chickpeas canned (*see notes)

1 tbsp soy sauce (gluten-free if needed) or tamari

1 tbsp balsamic vinegar

Nutritional yeast to garnish

Fresh parsley, black pepper, sea salt, red pepper flakes to taste

Directions at elavegan.com

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