Chickpea Risotto

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This chickpea risotto was created for a meeting of environmental activists. The main menu for the dinner meeting was lasagna and I thought it would be good to have an allergy-free alternative. The combination of chickpeas and rice makes a complete protein, so this recipe is a meal in a dish. A grreen salad would be a good accompaniment. I used basmati rice because it was what I had, but the stickiness is better with arborio rice.

2 cups arborio rice

4 carrots

2 summer squash or zucchini

3 roma tomatoes

1 can chickpeas

2 tbsp olive oil

4-6 cups vegetable broth

2 cloves garlic

2 tsp salt

Fresh ground black pepper to taste

1 cup grated sheep pecorino

4 sprigs basil

2 pinches nutmeg

Slice carrots and squashes, chop tomatoes, finely chop garlic.

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In a large heavy- bottomed pan, heat olive oil, fry garlic. Now add the vegetables and stir fry.
When the vegetables begin to soften add the rice and fry for a few minutes.

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Now add the chickpeas and enough boiling stock to cover. Simmer, stirring frequently and adding more stock as needed.

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Towards the end, chop and add the basil as well as the nutmeg, salt, pepper and sheep cheese.

It is ready when the rice is soft and a bit sticky.


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This page contains a single entry by Alakananda Ma published on October 14, 2010 4:27 PM.

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