Kidney Bean Risotto
This was wonderfully good! A nice vegetarian dish.
Kidney Bean Risotto
Serves 4
4 tbsp olive oil 1 onion, chopped 2 garlic cloves, finely chopped 6 oz/175 g/generous 3/4 cup brown rice 20 fl oz/625 ml/2 1/2 cups vegetable stock salt and pepper 1 red bell pepper, seeded and chopped 2 celery stalks, sliced 8 oz/225 g cremini mushrooms, thinly sliced 15 oz/425 g canned red kidney beans, drained and rinsed 2 tbsp chopped fresh parsley, plus extra to garnish 2 oz/55g/ scant 3/8 cup cashews
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 salt and bring to a boil, stirring constantly. Reduce the heat, cover, and let simmer for 35-40 minutes, or until all the liquid has been absorbed.
3. Meanwhile, heat the remaining oil in a heavy-bottom skillet. Add the 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.