Kidney Bean Risotto

• 4 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, finely chopped
• 3/4 cup brown rice
• 2 1/2 cups vegetable stock
• salt and pepper
• 1 red bell pepper, seeded and chopped
• 2 celery ribs, sliced
• 8 ounces cremini mushrooms, thinly sliced
• 1 (15 ounce) can red kidney beans
• 3 tablespoons fresh parsley, chopped (plus extra to garnish)
• 3/8 cup cashews

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. 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. 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. 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.

olive oil, onion, garlic, brown rice, vegetable stock, salt, red bell pepper, celery, cremini mushrooms, red kidney beans, fresh parsley, cashews

Taken from www.food.com/recipe/kidney-bean-risotto-467382 (may not work)