Vegan Chilli Risotto
Serves: 6 | Total Cooking Time: 45 minutes
Ingredients
1 medium-large white onion, diced
6 cloves garlic, finely chopped
250g mushrooms of choice, chopped
1 tablespoon hot chilli powder
2 teaspoon smoked paprika (regular paprika is also fine)
2 teaspoon oregano
2 teaspoons cumin
1 teaspoon ground cinnamon
Pinch of Sea Salt
2 Low-salt vegetable stock cubes dissolved in 900ml boiling water
2x cans kidney beans, or black beans (or a mixture of both), drained and rinsed
2x 400g can chopped tomatoes
2 tablespoons (40g) tomato puree
300g Arborio or Carnaroli risotto rice
2x fresh chilli peppers to garnish
Instructions
In a large and deep nonstick wok or frying pan, add the onions, garlic, and mushrooms and cook until your mushrooms have sweated and reduced in size (roughly 10 minutes).
Add all the spices to the pan and cook for a further 3 minutes.
Pour in the vegetable broth to deglaze the pan, scraping up any browned bits on the bottom of the pan.
Then add in your beans, chopped tomatoes, tomato puree, and risotto rice. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to maintain a simmer. Cook for 20-25 minutes, or until the risotto rice is cooked through and all the liquid is absorbed. If the mixture becomes too dry during cooking for any reason, simply add in some more boiling water.
Season to taste with salt and pepper, then remove the chilli from the heat. Serve with a sprinkle of sliced fresh chilli pepper and enjoy!!