Step 1

Heat 1 tbsp coconut oil in a skillet/frying pan, stir in 1/2 of the diced onion and 1 large clove of minced garlic and sauté for a few minutes over medium heat.

Step 2

Add rice, stir for about 1 minute until the rice is opaque. Pour in the wine, keep stirring constantly until the wine is absorbed.

Step 3

Add 1/2 cup vegetable broth and cook on low heat until the broth is absorbed. Stir frequently and add more broth, 1/4 cup at a time until the liquid is absorbed and the risotto is al dente and creamy (about 15 minutes).

Step 4

In a different skillet/frying pan heat the remaining 1 tbsp coconut oil, stir in the remaining diced onion and minced garlic and sauté for a few minutes over medium heat.

Step 5

Add the mushrooms and chickpeas and sauté for 3-5 minutes. Also, add balsamic vinegar, soy sauce, coconut milk, and let simmer for about 5 minutes, stirring occasionally. Season with black pepper, red pepper flakes, salt, and fresh parsley to taste.

Step 6

Finally, combine the mushroom/chickpea mixture with the cooked risotto rice, stir in the nutritional yeast flakes and enjoy! Check the recipe notes below.