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Mushrooms and Chickpeas Risotto


1 onion

1 garlic clove

200 g of brown button mushrooms

200 g of chickpeas

200 g of arborio rice


Black pepper


Sea salt

Coconut oil


On coconut oil fry finely chopped onion, garlic and turmeric and then add the arborio rice. Arborio is one of several types of rice used for the preparation of risotto. Lightly fry the rice, until it turns glassy. Then add 2 dl of boiled hot water and spices (salt, pepper, dried basil). After ten minutes add sliced mushrooms and around 2 dl of hot water. On light fire cook risotto for about 25 minutes and stir occasionally. Finally, add pre-cooked or canned drained chickpeas. Also, instead of dried basil you can put a fresh one at the end of cooking.

Prepared by Mirjana Dajović and posted with her kind permission.

Photo: Mirjana Dajović

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