Kidney Bean Risotto Recipes

KIDNEY BEAN RISOTTO

Steps:

• 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.

KIDNEY BEAN RISOTTO

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.

BLACK BEAN RISOTTO

Steps:

• Add 1/2 the olive oil to a saute pan over medium heat. Add the garlic, jalapenos and onions and saute for about 3 to 4 minutes, do not brown. Add the chili powder, cumin, oregano, bay leaf, beans and tomatoes and cook for about 2 to 3 minutes until all ingredients are warm, then set aside.
• Add the other 1/2 of the olive oil to a sauce pot and saute the rice until warm, about 30 to 60 seconds. Transfer the rice to the inner cooking pan of the RIZO Micom Rice Cooker and Warmer and place inside the cooker. Pour the heated chicken stock over the rice and then place the sauteed ingredients on top of the rice. Close the lid and press the risotto button to start. When the rice is finished it will automatically switch to warm mode. Press the RESET button. Add the salt, pepper, butter and cheese, mix all and serve immediately. Garnish with cilantro, scallion flowers and maduros.

BEAN RISOTTO

Steps:

• Fry onion and garlic in a little oil until soft
• Add risotto rice and beans, plus veg stock
• Bring to the boil, then reduce heat and simmer until rice is cooked
• Add more stock if needed
• Stir in Parmesan
• Serve with a leafy salad

FENNEL AND BROAD BEAN RISOTTO

Steps:

• Soak the rice for about 2 minutes and then rinse.
• Heat the oil in a saucepan over a medium heat and gently fry the onion until soft.
• Add the garlic to the pan and cook for 2 minutes.
• Add the fennel.
• Add the rice and stir to coat all the grains with oil.
• Turn up the heat and add the wine stirring until absorbed.
• Add the broadbeans.
• Reduce the heat and add the stock a ladle at a time stirring each time until it has been absorbed.
• This should take about 15 or 20 minutes.
• Add the parsley and chives and stir.
• Remove from the heat and add the butter and season.
• Stir well.
• Add parmesan after serving.

PRACTICALLY NONFAT BEAN AND GREEN RISOTTO

Steps:

• Bring broth and wine to boil in heavy large saucepan. Add onion, leek, rice and garlic and bring to boil. Reduce heat to medium-low and simmer uncovered until rice is tender and mixture is thick and creamy, stirring occasionally, about 30 minutes.
• Mix beans, radicchio and arugula into rice and cook until vegetables wilt, about 2 minutes. Season to taste with salt and pepper. Serve, passing Parmesan separately if desired.