KIDNEY BEAN RISOTTO
Recipe Main Dish Kidney bean risotto - Recipe Petitchef
Provided by AmisVegetarian
Categories main dish
Time 45m
Yield 3
Number Of Ingredients 13
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.
OUR 35+ BEST KIDNEY BEAN RECIPES (+SUMMER KIDNEY BEAN SALAD)
Steps:
- Toss all ingredients together.
- Mix dressing.
Nutrition Facts : Calories 245 kcal, ServingSize 1 serving
KIDNEY BEAN CURRY
A rescue recipe for when there's nothing in the fridge, or when you fancy something cheap, delicious and filling
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
- Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.
- Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.
Nutrition Facts : Calories 282 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 13 grams sugar, Fiber 14 grams fiber, Protein 13 grams protein, Sodium 0.1 milligram of sodium
COURGETTE & BROAD BEAN RISOTTO WITH BASIL PESTO
Make this vibrant risotto with courgettes and broad beans to make the most of summer veg. Swirl through homemade pesto for a fabulous starter or main
Provided by Rosie Birkett
Categories Dinner, Main course, Starter
Time 55m
Yield Serves 2 as a main, 4 as a starter
Number Of Ingredients 19
Steps:
- To make the pesto, crush the garlic to a paste with a pinch of salt using a pestle and mortar. Add the pine nuts and pound to a coarse paste, then tear in the basil and mint, pounding again until they've broken down. Stir in the oil and cheese, then taste for seasoning - add more cheese if you like.
- Heat the oil and butter in a large non-stick frying pan over a medium heat. Add the courgettes, sprinkle in the chilli flakes and nutmeg, and season with salt and pepper. Fry for 3-5 mins until the courgettes are golden and softened. Add the spring onions and lemon zest, and stir for a minute or two. Tip in the rice and stir to coat in the oil until translucent, about 2 mins.
- Pour in the wine, then cook for a couple of minutes until it's mostly evaporated. Add a ladleful of the stock and stir for a few minutes until it's absorbed. Continue adding a ladleful at a time for 20-30 mins, stirring continually, until all of the stock is absorbed.
- Stir in the blanched broad beans and flowers, if using, and warm through for 2 mins. Remove from the heat and stir through the parmesan. Allow to sit for about 5 mins, then swirl through half of the pesto. Any remaining pesto will keep chilled for up to two days.
- Divide the risotto between bowls and scatter with the extra basil leaves, extra cheese and another spoonful of the pesto, if you like.
Nutrition Facts : Calories 698 calories, Fat 31 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 25 grams protein, Sodium 2.4 milligram of sodium
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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TRADITIONAL WHITE BEAN RISOTTO - THE HUNGRY BITES
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5/5 (2)Total Time 35 minsCategory Gluten-Free, Main Course, VeganCalories 295 per serving
- Heat the beans in a pot over medium high heat. When they start to simmer, add the rice and reduce the heat to a gentle simmer.
- Start adding the water (or the stock), half a cup at a time. You should stir very often because the mixture can easily stick to the bottom of the pan and burn. After adding about 4 cups of water, taste the risotto and adjust the salt and pepper. By tasting it, you will also determine if it needs more cooking. Add more water if needed. Keep in mind that the rice will continue to cook for a while after you turn off the heat.
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