Quick Vegan Risotto Recipe

Here's an easy little ristotto dish taht gives that creamy sensation vegan food usually lacks.

2 pints multi color grape tomatoes, halved
1 pint white mushrooms, sliced
2 large shallots, diced
5 cloves garlic
1 jalapeno, minced

1/2 cup arborrio rice
1/3 cup white wine
2 tbls olive oil
1 can garbanzos, plus liquid
1/2 bunch fresh parsley
water, as needed

1 tsp salt
2 tsps black pepper

It's pretty simple, but results in a complex flavor profile. Saute the veg, salt and pepper in the oil, omitting the tomatoes. Add the wine. Cook down. Add the beans, tomatoes and rice.

I wanted to refrain from cooking the tomatoes for too long to retain their texture and color. Their acid and juices still flavor the broth, but they stay alive for the final result.

Add water as needed until rice is creamy. When rice is done, stir in parsley.

It's really easy, but tastes like it was very difficult.