Chickpea Rice Mushroom Risotto

The classic mushroom risotto upgraded with our protein packed chickpea rice. All the creaminess and flavours that the risotto is famous for, plus the added health benefits of our Chickpea Legume Rice. And the taste combo just wonderful!

Why don’t you try yourself? Tag us on your pictures @mr-organic

30 mins mins

2 people people

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INGREDIENTS

2 shallots, finely diced

1 Tbsp of Mr Organic Extra Virgin Olive Oil

1 garlic clove, minced

300g chestnut mushrooms, diced

50ml vegan white wine (optional)

125g of Mr Organic Chickpea Rice

A handful of fresh thyme

300-500ml vegetable stock

100ml vegan cream

Sea Salt & Black Pepper to taste

METHOD

1. To a large pan add the extra virgin olive oil alongside the finely diced shallots. Cook for 2 minutes on medium heat, then add the minced garlic.

2. Add the sliced chestnut mushrooms to the pan and cook until the shallots are translucent and the mushrooms softening. Pour in the white wine and let most of the liquid cook to evaporate.

3. Sprinkle the chickpea rice into the pan and stir to combine. Allow it to cook for a minute then add in the fresh thyme and slowly begin to pour in the vegetable stock, a little at a time. Continue to add liquid until it’s all soaked up and the chickpea rice cooked (10-12 minutes)

4. Gently pour in the vegan cream & stir to combine. Remove the pan from the heat and season to taste with sea salt and black pepper.