Name: Saffron Chickpea Risotto
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 6 servings
Ingredients: 1 tsp saffron threads ((loose, not packed)); 6 cups low sodium vegetable stock; 1/4 cup olive oil; 1 3/4 cups Carnaroli, Vialone or Arborio rice; 1/2 cup minced shallots; 1 cup dry white wine; 2 tbsp unsalted butter; 3/4 cup shredded parmesan cheese (use vegetarian parmesan to keep the dish vegetarian); 1 3/4 cups chickpeas (garbanzo beans) (cooked or canned and drained); 1/4 cup chopped fresh parsley (for garnish)