Creamy Leek and Chickpea Risotto
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 | 1⁄2 tsp |
turmeric powder | 1⁄2 tsp |
pepper | 1 pinch |
garlic powder | 1⁄2 tsp |
onion powder | 1 tsp |
water | 1 cup |
Rice | |
whole grain rice | 11⁄2 cup |
water | 3 cups |
Toppings | |
cherry tomatoes quartered | 1 cup |
roasted peanuts(optional) | 1⁄4 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