Kidney Bean Risotto - cooking recipe

Ingredients

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

Preparation

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.