Kidney bean risotto

Ingredients

• 2 tablespoons olive oil
• 1 onion diced
• 1 tablespoon minced garlic and ginger
• 2 tablespoons tomato puree
• 100 g 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
• 50 g grated cheese / soy cheese