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    You are in: Home / Recipes / Kidney Bean Risotto Recipe
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    Kidney Bean Risotto

    Kidney Bean Risotto. Photo by koliver1979

    1/1 Photo of Kidney Bean Risotto

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Nancy's Pantry's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.

    Ratings & Reviews:

    • on April 07, 2013

      55

      I really really liked this recipe! I added some seasonings that I like and didn't have the celery at the time, but I'm sure the celery would have just made it better!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Kidney Bean Risotto

    Serving Size: 1 (305 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 495.5
     
    Calories from Fat 191
    38%
    Total Fat 21.2 g
    32%
    Saturated Fat 3.3 g
    16%
    Cholesterol 0.0 mg
    0%
    Sodium 110.5 mg
    4%
    Total Carbohydrate 63.3 g
    21%
    Dietary Fiber 11.3 g
    45%
    Sugars 5.0 g
    20%
    Protein 16.2 g
    32%

    The following items or measurements are not included:

    vegetable stock

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