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.

Roasted Red Pepper Risotto with Kidney Beans

Serves 6

Ingredients:

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  • 1 cup short-grain brown rice
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  • 2-1/2 cups vegetable broth, divided
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  • 2 tablespoons olive oil
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  • 1 onion, finely chopped
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  • 1/2 teaspoon sweet paprika
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  • 1/2 teaspoon dried oregano
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  • 1/2 cup white wine
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  • 3/4 cup diced roasted red peppers
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  • 1 (15-ounce) can kidney beans, rinsed, drained
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  • Salt and freshly ground black pepper
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  • Fresh parsley for garnish

Directions:

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  1. Combine rice and 1 cup of the broth in a small bowl and set aside overnight. Drain and reserve the liquid.
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  3. Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring often, until onion is soft and translucent.
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  5. Sprinkle in paprika and oregano and give a quick stir.
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  7. Add wine and cook, stirring, until liquid evaporates.
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  9. Add broth, reserved soaking liquid, and rice. Bring to a boil.
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  11. Reduce heat to low, cover, and simmer for 35 minutes.
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  13. Stir in red peppers. Continue to simmer, stirring occasionally, for about 10 minutes.
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  15. Stir in kidney beans and season with salt and pepper. Continue to cook and stir until rice is tender.
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  17. Serve hot, garnished with parsley.

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