Chickpea Risotto

| No Comments | No TrackBacks

Risotto 4.jpg

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.


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.

Risotto 2.jpg

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

Risotto 3.jpg

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.

Risotto 4.jpg

No TrackBacks

TrackBack URL:

Leave a comment


Powered by Movable Type 6.1.2
Natural Health Blogs - BlogCatalog Blog Directory

About this Entry

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

Ganesh's Dhal was the previous entry in this blog.

Divine Mother's Plum Chutney is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.