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Kidney Bean and Vegetable Risotto (Vegan)

Serves 4

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.

Ingredients

  1. 4 tbsp Suma Sunflower Oil (GT083 or GT080)
  2. 1 onion chopped
  3. 1 cup of Suma Short Grain Brown Rice (QS101 or QS067)
  4. 2 cloves garlic – crushed
  5. 2 cups vegetable stock
  6. 2 celery sticks – chopped
  7. 1 red pepper – diced
  8. 8oz/250g chestnut mushrooms sliced
  9. 1 x 400g can Suma Red Kidney Beans (VF643 0r VF118) – drained
  10. 3 tbsp chopped parsley
  11. 2oz/60g roasted cashew nuts (NU040) or pine nuts (NU545)

Method:

  1. Heat 2 tbsp oil in a pan and gently fry the onion until translucent then add one clove of garlic and the rice.
  2. 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.
  3. 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.
  4. Heat the remainder of the oil in a frying pan, add the celery and pepper and cook for 5 minutes until softened.
  5. 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.
  6. 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.

Submitted by on June 15, 2010 – 3:48 pm2 Comments

2 Comments »

  • Phil says:

    Thanks for the recipes. I’ll give them a try.

  • Becky says:

    Hello,

    This recipe looks fantastic, and it is great that you have given a scaled up version. However, I will be catering for 50 people, so I was wondering if this recipe can be scaled up again (i.e. quantities simply doubled)?

    Also, if anyone has any other vegan recipes for 50 people that would be very helpful!

    Thanks,

    Becky.