Risotto with Chickpeas

Risotto is Northern Italy’s answer to pasta. The dish is made with short-grain, glutinous rice that grows in the Po Valley. This type of rice is unique in that it is able to absorb a great amount of flavor from everything it is cooked with, while also remaining firm in texture.

You can add everything you love to risotto. Today I am gonna show you how to make healthy, super easy risotto with chickpeas.
It's a perfect dish for Sunday dinner.

Ingredients (for 2 servings):

• 1 tbsp olive oil
• 150g Arborio rice
• 1/2 cup dry white wine
• 2 cups warm vegetable broth
• 1 tsp turmeric
• a pinch of saffron 
• large handful of Parmesan cheese
• 1 cup chickpeas (garbanzo beans), cooked or canned and drained
• 1/4 cup chopped fresh parsley
• salt and fresh ground black pepper, to taste

Instructions:


In a large pan, heat olive oil over medium heat. Add the rice and gently toast it in the oil. You're not really looking for color on the rice, you're just trying to get each grain nicely coated in oil.
Deglaze the pan with white wine while stirring. Cook until the liquid has cooked down quite a bit, until the rice is almost dry and you can no longer smell the alcohol from the wine. 
Add the hot bfrroth to cover the rice completely and give it a stir. Turn up the heat on the rice until the rice is simmering throughout. Reduce the liquid until the rice is almost dry again, stirring frequently as it cooks down.
Add more broth to barely cover the rice again, give a stir and let the liquid reduce about halfway, stirring frequently.
Add saffron, turmeric and broth to barely cover the rice again.
Once the rice is tender, add Parmesan cheese while constantly stirring. Once it is thoroughly incorporated into the rice, stir in the chickpeas and parsley and remove from heat. 

Enjoy!