- 2 teaspoons extra virgin olive oil
- 1 yellow onion, peeled and diced
- 6 ounces cremini mushrooms, sliced
- ½ cup roasted red bell peppers, diced
- 4 cloves garlic, peeled and minced
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon crushed red pepper, plus more to taste
- 1 cup arborio, carnaroli, or any short-grain white rice
- ¼ cup vegan white wine, or use water and juice from 1 lemon
- 3 cups water or vegetable stock
- 15- ounce can chickpeas, drained and rinsed
- 3 tablespoons plant-based butter
- ½ cup freshly grated plant-based parmesan
- Salt and pepper
Sauté the aromatics:
Heat the extra virgin olive oil in a large pot over medium heat. Add the onion to the pot and cook for 3-4 minutes. Add the mushrooms and cook, occasionally stirring, for 8-9 minutes until golden brown. Adjust heat as needed.
Add the roasted red peppers, garlic, thyme, and crushed red pepper. Season all over with salt and pepper. Cook for 1 minute.
Simmer the rice:
Add water or vegetable stock and chickpeas and bring to a boil. Reduce heat to low, cover, and simmer for 20–25 minutes.
Turn the heat to medium and partially remove the lid (the pot should be half-covered). Rapid simmer for 5 minutes.
Finish the rice:
Turn the heat on the rice to medium-low and stir regularly. Continue simmering and stirring to cook off any excess liquid if needed. Stir in the plant-based butter and parmesan and simmer for 5-7 minutes, stirring regularly, or until the rice is tender and the liquid is absorbed. Consistency should be creamy, not soupy! Add salt if needed.
Calories: 456kcal | Carbohydrates: 74g | Protein: 14g | Fat: 12g | Saturated Fat: 2g | Sodium: 319mg | Fiber: 10g | Sugar: 7g