Home / Kidney Bean and Vegetable Vegan Risotto

Kidney Bean and Vegetable Vegan Risotto

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.


  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)


  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


  • Phil says:

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

  • Becky says:


    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!