Recipe of the Week: Kidney Bean Risotto

Kidney Bean Risotto

I got this recipe from the book Vegetarian...made simple by Love Food but would recommend doctoring it up a bit with some homemade Italian dressing or hot sauce.

Ingredients:

Olive oil

1 onion chopped

2 garlic cloves chopped

6oz or 3/4 cup of brown rice

20 fl oz or 3/4 cup vegetable stock

salt and pepper

1 red bell pepper, seeded and chopped

2 celery stalks chopped

8oz cremini mushrooms, sliced

15oz canned red kidney beans, drained and rinsed (I just used a whole can regardless of what it calls for)

3 tbsp chopped parsley

2oz of cashews (I omitted these simply because I didn't have any but perhaps you would not need extra seasoning if these were in the mix. )

Directions:

1.Heat a couple tablespoons of olive oil in a deep bottom pan (I used a wok), add onion and stir until softened. Add half the garlic and all of the rice, stir until rice is coated with mixture.

2. Add the vegetable stock, a dash of salt and bring to boil. Reduce heat and let simmer for 35-40 minutes or until all the liquid has been absorbed into the rice.

3. In another deep bottom pan, put the remaining oil, pepper, celery, mushrooms and garlic. Cook until peppers are al dente or to your liking.

4. Stir pepper, celery and mushrooms into the other pan when the liquid has been absorbed, add beans, and parsley. Dish out and enjoy!

Let me know if you added cashews or not and if you think it needs an extra kick!