Name: Vegan mushroom risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 1/2 cup risotto rice ((120 g)); 1 medium onion (diced (divided)); 2 big cloves garlic (minced (divided)); 2 tbsp coconut oil (divided); 1/4 cup white wine ((vegan) (60 ml)); 1 1/4 cup vegetable broth ((300 ml)); 1/2 cup coconut milk (canned (120 ml)); 3 cups white mushrooms (sliced (200 g)); 1 cup chickpeas (canned (150 g)); 1 tbsp soy sauce ((wheat free if GF)); 1 tbsp balsamic vinegar; Nutritional yeast flakes to garnish; Fresh parsley, black pepper, sea salt, red pepper flakes (to taste)