Kidney bean risotto

Name: Kidney bean risotto
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 3
Cuisine: en
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

Main Dish

3 servings

20 min

25 min

Very Easy

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Ingredients

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

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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