Kidney Bean Risotto
  • 4 Tbsp olive oil
  • 1 onion, chopped (you can use frozen stuff)
  • 2 garlic cloves, chopped
  • scant 1 cup brown rice
  • 2.5 cups Vegetable stock
  • salt and pepper
  • 1 red bell pepper, seeded and chopped
  • 2 celery stalks, sliced (I left it out)
  • 8 oz cremini mushrooms, thinly sliced
  • 15 oz. canned red kidney beans, drained and rinsed
  • 3 Tbsp. chopped fresh parsley, plus extra to garnish
  • 1/3 cup cashew nuts
  1. Heat half the oil in a large pan. Add onion and cook stirring occasionally, for 5 minutes or until softened. Add half the garlic and cook, stirring frequently, for 2 minutes, then add rice and stir for 1 minute, or until the grains are thoroughly coated with oil. Add stock and pinch of salt and bring to a boil, stirring constantly. Reduce heat, cover and simmer 35-40 minutes, or until liquid has been absorbed.
  2. Meanwhile, heat remaining oil in a skillet. Add bell pepper and celery and cook, stirring frequently, for 5 minutes. Add sliced mushrooms and remaining garlic and cook, stirring frequently, for 4-5 minutes.
  3. Stir rice into skillet. Add beans, parsley and cashew nuts. Season to state and cook, stirring, until hot and serve.