Mushroom and Chickpea Risotto

Here are the ingredients you need for this recipe

• 80g oyster mushrooms
• 40g white button mushrooms
• 40g cooked chickpeas
• 80g brown rice
• 300ml homemade vegetable broth
• 1 tablespoon spreadable high-protein cheese
• 1 small handful grated high-protein cheese
• Pink Himalayan salt
• Extra virgin olive oil

Equipment

• Food processor

Method with food processor

1. 1Clean the wild mushrooms, button mushrooms, and leek, then add them to the processor bowl.
2. 2Chop at speed 5 for 10 seconds.
3. 3Next, drizzle in a little olive oil and season with salt to taste.
4. 4Add the chickpeas and cook at speed 1 – temperature 100 – for 5 minutes.
5. 5Open the lid and add the brown rice and broth.
6. 6Cook at speed 1 – temperature 100 – for 15 minutes.
7. 7About 4 minutes before the time is up, stir in the spreadable cheese and grated cheese.
8. 8All done! Our mushroom and chickpea risotto is ready.

Method without food processor

1. 1Clean and chop the wild mushrooms, button mushrooms, and leek.
2. 2Transfer them to a skillet, add a drizzle of olive oil, season with salt to taste, and sauté until tender.
3. 3Once the vegetables are soft, add the chickpeas and sauté for a couple of minutes.
4. 4Add the rice and broth.
5. 5Cover and cook over gentle heat for 20-25 minutes.
6. 6Stir in the spreadable cheese and grated cheese, then let it rest for 5 minutes before serving.