Kidney Bean Risotto
INGREDIENTS
• 4 TBSP OLIVE OIL
• 1 ONION, CHOPPED
• 2 GARLIC CLOVES, FINELY CHOPPED
• 1 CUP BROWN RICE
2 1/2 CUPS VEGETABLE STOCK
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
• 3 TBSP CHOPPED FRESH PARSLEY, PLUS EXTRA TO GARNISH
• 1/2 CUP CASHEWS
• SALT AND PEPPER
1. Heat half the oil in a large, heavy bottom saucepan. 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. Add the stock and a pinch of salt and bring to a boil, stirring constantly. Reduce the heat, cover, and simmer for 35-40 minutes, or until all the liquid has been absorbed.
2. Meanwhile, heat the remaining oil in heavy-bottomed 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.
3. Stir the rice into the skillet. Add the beans, parsley, and cashews. Season to taste and cook, stirring constantly, until piping hot Transfer to a warmed serving dish, sprinkle with extra parsley, and serve.
SERVES 4