Kidney Bean Risotto

Ingredients

Serves 2-3





2 tbsp olive oil

1 onion diced

1 tbsp minced garlic and ginger

2 tbsp tomato puree

100g rice washed

200 g boiled / canned kidney beans

1 vegetable soup cube

Salt and pepper

 2 red chilies diced

1 celery stalk diced

5-6 chestnut mushrooms thinly sliced

Minced parsley for garnish

50g grated cheese / soy cheese





Method

Heat oil in a large pan. Add onion, garlic and ginger cook for 2 minutes. Add celery, mushroom, rice and stir for 2 minutes till grains are coated with oil.





Add stock cube, 200 ml water, salt and bring to boil, stirring occasionally. Reduce the heat, cover and simmer for 30 minutes, until rice is cooked and liquid is absorbed.





Add kidney beans, red chili?s. Season with salt and pepper, stir well. Serve them in bowl and garnish with grated cheese and minced parsley.