Creamy Leek and Chickpea Risotto

Cover
20m
15m
577 kcal
Main
If you're a fan of leek, then you'll enjoy this creamy whole food plant based risotto. Chickpeas are a nutrition boost and the cashew sauce gives it its creaminess.

Ingredients

Servings:4
Veggies
onion
chopped
1 
garlic
minced
4 cloves
leek
trimmed and sliced
6 pieces
carrots
thinly sliced
3 
cooked corn
1 cup
cooked chickpeas
1 can ~ 220g
1 can
Sauce
cashews
soaked in hot water for 15 minutes
1 cup
ginger
sliced for easier blending
2 cm
salt
12 tsp
turmeric powder
12 tsp
pepper
1 pinch
garlic powder
12 tsp
onion powder
1 tsp
water
1 cup
Rice
whole grain rice
112 cup
water
3 cups
Toppings
cherry tomatoes
quartered
1 cup
roasted peanuts(optional)
14 cup

Steps

9 steps
Rice
1
Cook rice according to package instructions.
Veggies
2
Prepare all vegetables (chop, mince, slice...)
3
Cook all vegetables except for cherry tomatoes in a large pan with some water. Add water bit by bit until everything is cooked through and the leek is soft.
4
Add cooked chickpeas.
Sauce
5
Meanwhile, blend all ingredients for the sauce in a food processor or a blender.
Bring it together
6
When everything is cooked, combine veggies, rice and the sauce in the pan and mix well.
7
Taste and add some more seasoning per taste.
8
After removing from heat, add cherry tomatoes and mix in to heat them up. I add them at the very end because their skins fall off when cooked which I don't like. Add them earlier if you don't mind.
9
Serve sprinkled with roasted peanuts.
Jun 18th 2022