KIDNEY BEAN RISOTTO
A unique take on the traditional risotto; however, this one uses brown rice along with veggies and kidney beans. Have not tried it yet, but it sounds good.
Provided by DailyInspiration
Categories Brown Rice
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat half the oil in a large, heavy-bottom pan. Add the onion and cook, stirring occasionally, for 5 minutes or until softened. Add half the garlic and cook, stirring frequently, for 2 minutes; then add the rice and stir for 1 minute, or until the grains are thoroughly coated with the oil.
- Add the stock and a pinch of the salt and bring to a boil, stirring constantly. Reduce the heat, cover, and let simmer for 35-40 minutes, or until all of the liquid has been absorbed.
- Meanwhile, heat the remaining oil in a heavy-bottom skillet. Add the red bell pepper and celery and cook, stirring frequently, for 5 minutes. Add the sliced mushrooms and the remaining garlic and cook, stirring frequently, for 4-5 minutes.
- Stir the rice into the skillet. Add the beans, parsley and cashews. Season with salt and pepper and cook, stirring constantly, until hot. Transfer to a warmed serving dish, sprinkle with extra parsley and serve at once.
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k1ts0une
k1ts0une3@hotmail.comI followed the recipe exactly, but my risotto turned out too watery. I think I added too much liquid.
tsatsi molapo
m-t@yahoo.comThis risotto was a bit bland for my taste. I think it needed more seasoning.
Hassan Niazi
niazi.h@yahoo.comI wasn't sure what to expect from this risotto, but I was pleasantly surprised. It was creamy and flavorful, and the kidney beans added a nice touch. I would definitely make this again.
Md Sarbn
ms@hotmail.co.ukThis risotto was delicious and easy to make. I used canned beans to save time, and the dish still came out creamy and flavorful. I would definitely make this again.
Ronnie Person
p.r@aol.comThis was a great way to use up leftover kidney beans. The risotto was creamy and flavorful, and the vegetables added a nice touch. I would definitely make this again.
Prattoy Chakma A
ap@yahoo.comI was pleasantly surprised by how much I enjoyed this risotto. I'm not a huge fan of kidney beans, but they were cooked perfectly in this dish. The risotto was creamy and flavorful, and the vegetables added a nice touch.
Alex Does tech and games
a_games40@gmail.comThis risotto was delicious! I made it with canned kidney beans, and it was still very creamy and flavorful. I added some chopped spinach and mushrooms to the risotto, and it was a great way to use up leftovers.
Todd_R Dellarubia_
d_todd_r@hotmail.comI've made this risotto several times now, and it's always a hit. It's a great way to use up leftover beans, and it's so creamy and flavorful. I usually add some chopped vegetables to the risotto, such as spinach, mushrooms, or zucchini.
Peter Kariuku
kariuku@hotmail.comI'm not a huge fan of kidney beans, but I thought I'd give this risotto a try. I was pleasantly surprised by how much I enjoyed it. The risotto was creamy and flavorful, and the kidney beans added a nice touch.
TheCoolestBreeze
thecoolestbreeze@yahoo.comThis risotto was a bit too salty for my taste. I think I'll use less salt next time.
Buhle Jack
jbuhle@gmail.comI followed the recipe exactly, but my risotto turned out too watery. I think I added too much liquid.
P Matlakalq
p_m88@yahoo.comThis risotto was a bit bland for my taste. I think it needed more seasoning.
huma Saqib
h-saqib37@hotmail.comI wasn't sure what to expect from this risotto, but I was pleasantly surprised. It was creamy and flavorful, and the kidney beans added a nice touch. I would definitely make this again.
Tasu Liton
tliton90@aol.comThis risotto was delicious and easy to make. I used canned beans to save time, and the dish still came out creamy and flavorful. I would definitely make this again.
Serein Reda
reda79@hotmail.comThis was a great way to use up leftover kidney beans. The risotto was creamy and flavorful, and the vegetables added a nice touch. I would definitely make this again.
Ronald Pillay
r.p@gmail.comI was pleasantly surprised by how much I enjoyed this risotto. I'm not a huge fan of kidney beans, but they were cooked perfectly in this dish. The risotto was creamy and flavorful, and the vegetables added a nice touch.
Michael Clabby
cm73@aol.comThis risotto was delicious! I made it with canned kidney beans, and it was still very creamy and flavorful. I added some chopped spinach and mushrooms to the risotto, and it was a great way to use up leftovers.
Sid
sid@hotmail.comI've made this kidney bean risotto several times now, and it's always a hit. It's a great way to use up leftover beans, and it's so creamy and flavorful. I usually add some chopped vegetables to the risotto, such as spinach, mushrooms, or zucchini.
Zuhak Ansari
a@yahoo.comThis kidney bean risotto was a delicious and easy weeknight meal. I used canned beans to save time, and the dish still came out creamy and flavorful. I added some chopped spinach and mushrooms to the risotto for extra vegetables, and it was a great w