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Smoky paprika risotto with chickpeas (v, lf)

A comforting dish for 4.
Vegan, low in fat.

Author: Bite-sized thoughts.

Original post (with pictures) here

1-1/4 cups uncooked rice, preferably short grain
2-1/2 cups vegetable stock
1 brown onion, diced
2 cups small peppers or 2 large bell peppers, chopped
2 medium carrots, diced
1 tbsp paprika
Pinch salt
1 tsp liquid smoke
1 tsp lemon juice
1/4 cup tomato salsa or tomato-based pickle, OR, 1 tbsp tomato paste + 1 tbsp water + 1 tsp sweetener of choice
1-1/2 cups cooked chickpeas

1. Combine the rice and stock in a large saucepan and bring to the boil. Reduce heat to simmering point and simmer, covered, for approximately 12 minutes (or to pack instructions if markedly different).
2. Whilst the rice is cooking, saute the onion in a non-stick pan over medium-high heat, with oil if needed. When browned, add the pepper, carrots, paprika, salt, liquid smoke and lemon juice. Reduce heat to medium-low and cook until the vegetables are just cooked, 5-10 minutes.
3. Add the vegetables, salsa and chickpeas to the cooked rice. Stir through and then leave over low heat, uncovered and stirring regularly, for a further 10 - 20 minutes.