Thursday, 5 June 2008

Kidney Bean Risotto

Serves 4

4 tbsp olive oil
1 onion, chopped
2 garlic cloves, finely chopped
175g brown rice
600ml/1pint vegetable stock
1 red pepper, deseeded and chopped
2 celery sticks, sliced
225g chestnut mushrooms, thinly sliced
425g canned red kidney beans, drained and rinsed
3 tbsp parsley, plus extra to garnish
55g cashew nuts
salt and pepper

Heat half the oil in a large, heavy based saucepan. Add the onion and cook, stirring occasionally, for 5 minutes, or until soft. Add half the garlic and cook, stirring frequently, for 2 minutes, then add the rice and stir for 1 minute, or until the grains are thoroughly coated with the oil. Add the stock and a pinch of salt and bring to the boil, stirring constantly. Reduce the heat, cover and simmer for 35-40 minutes, or until all the liquid has been absorbed.
Meanwhile, heat the remaining oil in a heavy-based frying pan. Add the red pepper and celery and cook, stirring frequently, for 5 minutes. Add the mushrooms and the remaining garlic and cook, stirring frequently, for 4-5 minutes.
Stir the rice into the frying pan. Add the beans, parsley and cashew nuts. Season to taste and cook, stirring constantly, until piping hot. Transfer to a warmed serving dish, sprinkle with the extra parsley and serve.

***
Absolutely delicious! I bought a new, two-handled pan, that can go straight from the oven top to the table and it's brilliant as it all cooks away and you don't need to transfer to a new dish. I'm all for less washing up!
This was really lovely though, I usually use arborio rice for a risotto so it was nice to have brown rice instead, which definitely felt a little different, great texture.

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