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