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

Preparation

• 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.

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