Kidney Bean Risotto

Name: Kidney Bean Risotto
Ingredients: 4 tablespoons olive oil; 1 onion, chopped; 2 garlic cloves, finely chopped; 3/4 cup brown rice; 2 1/2 cups vegetable stock; salt and pepper; 1 red bell pepper, seeded and chopped; 2 celery ribs, sliced; 8 ounces cremini mushrooms, thinly sliced; 1 (15 ounce) can red kidney beans; 3 tablespoons fresh parsley, chopped (plus extra to garnish); 3/8 cup cashews

12 ingredients

4 steps

Ingredients

4 tablespoons olive oil
1 onion, chopped
2 garlic cloves, finely chopped
3/4 cup brown rice
2 1/2 cups vegetable stock
salt and pepper
1 red bell pepper, seeded and chopped
2 celery ribs, sliced
8 ounces cremini mushrooms, thinly sliced
1 (15 ounce) can red kidney beans
3 tablespoons fresh parsley, chopped (plus extra to garnish)
3/8 cup cashews

Directions

1

Heat half the oil in a large, heavy-bottom pan. Add the onion and cook, stirring occasionally, for 5 minutes or until softened. Add half the garlic and cook, stirring frequently, for 2 minutes; then add the rice and stir for 1 minute, or until the grains are thoroughly coated with the oil.
2

Add the stock and a pinch of the salt and bring to a boil, stirring constantly. Reduce the heat, cover, and let simmer for 35-40 minutes, or until all of the liquid has been absorbed.
3

Meanwhile, heat the remaining oil in a heavy-bottom skillet. Add the red bell pepper and celery and cook, stirring frequently, for 5 minutes. Add the sliced mushrooms and the remaining garlic and cook, stirring frequently, for 4-5 minutes.
4

Stir the rice into the skillet. Add the beans, parsley and cashews. Season with salt and pepper and cook, stirring constantly, until hot. Transfer to a warmed serving dish, sprinkle with extra parsley and serve at once.