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Roasted Red Pepper Risotto with Kidney Beans

Risotto is the ultimate comfort food, especially when its made with a healthy protein, such as beans, and enjoyed as a one-dish meal. Another bonus of this risotto is that you don't have to stir it constantly.

Risotto is the ultimate comfort food, especially when its made with a healthy protein, such as beans, and enjoyed as a one-dish meal. Another bonus of this risotto is that you don't have to stir it constantly.
Risotto is the ultimate comfort food, especially when its made with a healthy protein, such as beans, and enjoyed as a one-dish meal. Another bonus of this risotto is that you don't have to stir it constantly.

Roasted Red Pepper Risotto with Kidney Beans

Serves 6

Ingredients:

  • 1 cup short-grain brown rice

  • 2-1/2 cups vegetable broth, divided

  • 2 tablespoons olive oil

  • 1 onion, finely chopped

  • 1/2 teaspoon sweet paprika

  • 1/2 teaspoon dried oregano

  • 1/2 cup white wine

  • 3/4 cup diced roasted red peppers

  • 1 (15-ounce) can kidney beans, rinsed, drained

  • Salt and freshly ground black pepper

  • Fresh parsley for garnish


Directions:

  1. Combine rice and 1 cup of the broth in a small bowl and set aside overnight. Drain and reserve the liquid.

  2. Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring often, until onion is soft and translucent.

  3. Sprinkle in paprika and oregano and give a quick stir.

  4. Add wine and cook, stirring, until liquid evaporates.

  5. Add broth, reserved soaking liquid, and rice. Bring to a boil.

  6. Reduce heat to low, cover, and simmer for 35 minutes.

  7. Stir in red peppers. Continue to simmer, stirring occasionally, for about 10 minutes.

  8. Stir in kidney beans and season with salt and pepper. Continue to cook and stir until rice is tender.

  9. Serve hot, garnished with parsley.


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