Creamy vegan mushroom risotto

• 1/2 cup risotto rice (120 g)
• 1 medium onion diced (divided)
• 2 big cloves garlic minced (divided)
• 2 tbsp coconut oil divided
• 1/4 cup white wine (vegan) (60 ml)
• 1 1/4 cup 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
• Fresh parsley, black pepper, sea salt, red pepper flakes to taste

Instructions

Heat 1 tbsp coconut oil in a skillet/frying pan, stir in 1/2 of the diced onion and 1 clove of minced garlic and fry for 4-5 minutes over medium heat

Add rice, stir for about 1 minute until the rice is opaque. Pour over the wine, keep stirring constantly until the wine is absorbed

Add 1/2 cup vegetable broth to the rice, and cook on low-medium heat until the broth is absorbed. Stir continuously and add more broth, 1/4 cup at a time until the liquid is absorbed and the risotto is cooked and creamy (about 15 minutes)

In a different skillet/frying pan heat the remaining 1 tbsp coconut oil, stir in the remaining diced onion and minced garlic and fry for 4-5 minutes over medium heat

Add the mushrooms and chickpeas and fry for 3-5 minutes, add balsamic vinegar, soy sauce, and coconut milk and let simmer for about 5 minutes, stirring occasionally. Season with black pepper, red pepper flakes, salt to taste and fresh parsley

Transfer the mushrooms mixture to the risotto rice, stir in the nutritional yeast flakes.