Blog Meal Plan Vegan Risotto with Mushrooms and Chickpeas Vegan Risotto with Mushrooms and Chickpeas

Vegan Risotto with Mushrooms and Chickpeas

35 min Vegan (Plant diet) Lunch Dairy freeHigh proteinLactose free

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.


  • Parsley - 5 g (1 tbsp)
  • Coconut milk - 100 ml (0.4 cup)
  • Olive oil - 5 ml (1 tsp)
  • Onion - 50 g (0.5 whole)
  • Garlic clove - 3 g (1 pcs)
  • Balsamic vinegar - 5 ml (1 tsp)
  • Chickpeas, canned - 60 g (0.3 cup)
  • Tomato - 100 g (1 whole)
  • Soy sauce - 5 ml (1 tsp)
  • White mushroom - 150 g
  • Risotto rice - 80 g (0.4 cup)

How to make:

  1. Soak rice for an hour or overnight
  2. Pour oil into a deep pan, add finely chopped onion and garlic
  3. Add rinsed rice to the fried onion and garlic. Add water to cover rice by 1 cm, cover the pan and simmer over medium heat until rice is soft and has absorbed all the liquid
  4. Put chopped mushrooms and chickpeas (boiled or canned) in another pan, add soy sauce, balsamic vinegar, coconut milk, cover the pan and stew for about 5-7 minutes. You can add any seasoning to your taste
  5. Mix mushrooms and chickpeas with the cooked rice, sprinkle with greens and add fresh tomato to the plate

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