Kidney Bean and Vegetable Risotto (Vegan)
I love risotto and I’ve managed to produce a number of tasty recipes, Thai risotto with smoked tofu cigars being one of my favourites. But when it comes to wanting real comfort food I resort to the following recipe which I first cooked in Australia over 20 years ago. Be warned though – it does take longer than a regular risotto. For this recipe I have also included the ingredients in bulk and normal quantities, as you may be cooking for a lot of people.– Rowena, Suma Canteen Co-ordinator
Heat 2 tbsp oil in a pan and gently fry the onion until translucent then add one clove of garlic and the rice. Bring to the boil stirring constantly then reduce heat to a simmer and cover. This can now be left to cook for 35 – 40 minutes on a gentle heat until all the water has been absorbed. Depending on the rice it may take a little longer and you may need to add some more hot water but don’t make it too soggy.
Heat the remainder of the oil in a frying pan, add the celery and pepper and cook for 5 minutes until softened. Add the mushrooms and other clove of garlic and cook for a few more minutes until the mushrooms are cooked but still in a small amount of liquid.
Add the rice mixture, beans, parsley and nuts and some soy sauce if needed. Cook for a few more minutes until the beans are heated through. Serve with a simple salad and crusty wholemeal bread.