Recipe

Vegan Veggie One Pot Risotto

1 Preheat oven to 180 degrees.
2 Line a baking tray and spread the chickpeas, drizzle a generous amount of Red Island Extra Virgin Olive Oil, cover the chickpeas in spice mix.
3 Bake for around 10-15 minutes or until crispy and golden. Set aside.
4 Fry onion and garlic for a few minutes until translucent.
5 Add vegetables and fry for a few minutes.
6 Mix in the rice and cook for another few minutes.
7 Add 2 cups of vegetable stock and stir through. Cover with a lid and leave to cook for 10 minutes. Stir occasionally.
8 Once some of the stock has reduced, add remaining stock, cover with a lid and cook for 10 minutes or until the rice is ready. Stir occasionally.
9 Option to stir through vegan cheese. Serve a bowl and top with crispy chickpeas. Enjoy!