When stored properly in an airtight container, this risotto will keep in the refrigerator for 3 to 4 days.
Storage & Safety Tips
– Cool Quickly: Do not leave the risotto at room temperature for more than 2 hours. To speed up cooling, spread it out in a shallow dish before refrigerating.
– The “Rice Rule”: Cooked rice can harbor Bacillus cereus spores that survive cooking. For maximum safety, refrigerate it immediately after the steam stops rising.
– Freezing: You can freeze the risotto for 1 to 2 months, though the texture of the vegetables and rice may become slightly softer or grainier upon thawing.
– Reheating: Rice dishes should only be reheated once. When reheating, add a splash of broth or water to restore the creamy texture, as the rice will have absorbed much of the liquid while sitting.
Risotto with chickpeas and vegetables
Description
When stored properly in an airtight container, this risotto will keep in the refrigerator for 3 to 4 days.
Storage & Safety Tips
- Cool Quickly: Do not leave the risotto at room temperature for more than 2 hours. To speed up cooling, spread it out in a shallow dish before refrigerating.
- The "Rice Rule": Cooked rice can harbor Bacillus cereus spores that survive cooking. For maximum safety, refrigerate it immediately after the steam stops rising.
- Freezing: You can freeze the risotto for 1 to 2 months, though the texture of the vegetables and rice may become slightly softer or grainier upon thawing.
- Reheating: Rice dishes should only be reheated once. When reheating, add a splash of broth or water to restore the creamy texture, as the rice will have absorbed much of the liquid while sitting.
Ingredients
Instructions
-
Instruction
- Heat oil/butter in a large pan. Cook onion and garlic for 5 minutes until soft.
- Add rice and stir for 2 minutes until the edges are translucent.
Pour in wine (if using) and stir until fully absorbed.
- Add warm stock one ladle at a time, stirring frequently. Wait for each ladle to be absorbed before adding the next.
- About 10 minutes in, stir in your chopped vegetables and the chickpeas. Continue adding stock until the rice is tender but al dente (usually 18–20 minutes total).
- Remove from heat. Stir in Parmesan and fresh herbs. Season with salt and pepper to taste.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 13g20%
- Total Carbohydrate 64g22%
- Dietary Fiber 7g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
