Kidney Bean Risotto Food

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.

RISOTTO WITH BEANS AND VEGETABLES

Steps:

• In a medium saucepan bring broth to boiling. Reduce heat; simmer until needed. Meanwhile, in a large saucepan cook mushrooms, onion, and garlic in hot oil over medium heat about 5 minutes or until onion is tender. Add uncooked rice. Cook and stir about 5 minutes more or until rice is golden brown.
• Slowly add 1 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add another 1/2 cup of the broth, the zucchini, and carrots to rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add another 1 cup broth, 1/2 cup at a time, stirring constantly until the broth is absorbed. (This should take about 20 minutes.)
• Stir the remaining 1/2 cup broth into rice mixture. Cook and stir until rice is slightly creamy and just tender. Stir in beans and Parmesan cheese; heat through. Sprinkle with parsley and additional cheese, if desired.
• Makes 4 main dish or 6 side dish servings.

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.

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.

HAMBURGER AND KIDNEY BEANS

Steps:

• In large skillet cook ground beef, onions and green pepper till beef is no longer pink and onions and peppers are tender.
• Drain excess fat.
• Stir in soup, kidney beans, Worcestershire sauce and pepper.
• Bring to boil, simmer for 5 to 10 minutes for flavors to meld.
• Serve over noodles or enjoy plain.

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.

BEAN "RISOTTO" WITH GREEN PEAS

Steps:

• Chop up the onion and fry it in a bit of olive oil or butter in a large saucepan.
• After a few minutes, when the onion has turned slightly translucent, throw in the sugar snaps (rinse them off with water first).
• Add the frozen peas and fry everything for a few minutes more (remember to stir occasionally).
• When the peas have thawed go ahead and add the white beans and a dash of white wine (I used approximately 1 dl) and let everything simmer for 3-5 minutes until most of the wine has evaporated.
• Grate the parmesan and add it, along with the cream cheese, into the mix (you can use less of both the cream cheese and parmesan for a lighter, healthier version).
• Add salt and pepper to taste and garnish with freshly chopped chives.
• Enjoy!

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