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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup risotto rice (120 g)
- 1 medium onion (diced, divided)
- 2 garlic (big cloves, minced, divided)
- 2 Tbsp. coconut oil (divided)
- 1/4 cup white wine (vegan, 60 ml)
- 1 1/4 cups vegetable broth (300 ml)
- 1/2 cup coconut milk (canned, 120 ml)
- 3 cups white mushrooms (sliced, 200 g)
- 1 cup chickpeas (canned, 150 g)
- 1 Tbsp. soy sauce (wheat free if GF)
- 1 Tbsp. balsamic vinegar
- nutritional yeast flakes (to garnish, optional)
- fresh parsley
- black pepper
- sea salt
- red pepper flakes
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories340Calories from Fat140 |
% DAILY VALUE |
Total Fat16g25% |
Saturated Fat12g60% |
Trans Fat |
Cholesterol |
Sodium850mg35% |
Potassium550mg16% |
Protein8g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate42g14% |
Dietary Fiber6g24% |
Sugars5g |
Vitamin A50% |
Vitamin C25% |
Calcium6% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(4)
Delgado 2 years ago
This is a favorite. I make a double batch so we can eat on it for the next few days.
Sam 5 years ago
Left out the onion for personal preference. Loved the sauce mix. It’s great with pearl barley instead of rice too.
bruce e. 6 years ago
1st time I every tried this dish and it turned out great. I doubled everything because I already knew my wife and I would want more. Make sure you cook your rice b4 you start lol or you will be set back 20 minutes.