Kidney bean risotto

Main Dish
3 servings
20 min
25 min
Very Easy


Number of serving: 3
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


  • 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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