Name: Chickpea Mushrooms no-rice risotto
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 Tbsp olive oil; 12 oz mushrooms; 6 oz onion; 2 garlic clove; to taste salt and pepper; 1.88 lbs chickpeas canned drained; 1 cup aquafaba; 12 oz green peas, frozen; 2 Tbsp butter; 0.25 cup parmesan

Chickpea Mushrooms No-rice Risotto

4 servings

30 min active time

30 min total time

A variation of a mushroom risotto, with chickpeas instead of rice.

4.0 (2 votes)

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Ingredients

Unit system

	2 Tbsp
	12 oz sliced
	6 oz diced
	2 minced
	to taste
	30 oz
	1 cup
	12 oz
	2 Tbsp
	¹⁄₄ cup grated ¹⁄₄ cup grated (garnish)

Adjust servings

Nutrition

Amount per serving

Daily %

Calories

587

29%

Total Fat

24 g

30%

Cholesterol

28 mg

Sodium

1106 mg

48%

Total Carbohydrates

68 g

25%

Fiber

21 g

75%

Total Sugar

17 g

Proteins

30 g

59%

Calcium

299 mg

23%

Iron

6.3 mg

35%

Potassium

1009 mg

21%

Vitamin D

0.17 mcg

Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).

Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.

Instructions

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- 1Gather ingredients.
- 2Dice the mushrooms, dice the onion, mince the garlic.
- 3In a pan on medium heat, add the olive oil, the garlic and the mushrooms. Cook until the moisture from the mushroom is close to evaporated (~5 minutes). Add the onion and cook for a few minutes until browned.
- 4Season with salt and pepper.
- 5Add the chickpeas, aquafaba to the pan. Add ¼ cup of water if it needs to be thinned out.
- 6Turn the heat to medium-high and bring the pan to a simmer.
- 7Add the frozen peas and let it cook for 4 minutes.
- 8Add the butter and parmesan cheese and stir until combined.
- 9Plate and sprinkle additional parmesan on top (e.g. 1 Tbsp per serving).