Red Kidney Beans Risotto
2 garlic cloves, finely chopped
4 tbsp olive oil
1 onion, chopped
6 oz/175 g/generous 3/4 cup brow rice
20 fl oz/625 ml/ 2 1/2 cups vegetable stock
salt and peper
1 red bell pepper, seeded and chopped
2 celery stalks, sliced and chopped
8 oz/225 g cremini mushrooms, thinly sliced
15 oz/425 h canned red kidney beans, drained and rinsed
3 tbsp chopped fresh parsely, plus extra to garnish
2 oz/55 g/scant 3/8 cup cashews.
How To Make The Risotto
1 - Heat half the oil in a large, heavy-bottom pan. Add the onion and cook, stirring occasionally fo 5 minutes, or until softened. Add half the garlic and cook, stirring frequently, for 2 minutes, then add the rice and the stir for 1 minute, or until grains are thoroughly coated with the oil.
2 - Add the stock and pinch of salt and bring to a boil, stirring constantly. Reduce the heat, cover, and simmer for 35-40 minutes, or until 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 warmer serving dish, sprinkle with extra parsley, and serve at once.