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Cavolo Nero Risotto With Beans & Mushrooms

Cavolo Nero Risotto With Beans & Mushrooms

Prep: 15 minutes

Cook: 20-25 minutes

Serves 4

1 tbsp olive oil

2 shallots, finely sliced (75g)

1 clove garlic, finely chopped

300g risotto rice

100ml white wine

700ml hot vegetable stock

300g chestnut mushrooms, sliced

400g can red kidney beans, drained and rinsed

200g bag sliced Cavolo Nero

½ x 25g pack parsley, chopped

Optional: To serve; freshly grated vegan Parmesan OR hard/cheddar style dairy free cheese.

  1. Heat the oil in a large, deep frying pan and fry the shallots and garlic for 2-3 minutes.  Stir in the rice and cook for 30 seconds before adding the wine. Cook until it has been absorbed. 
  2. Add 1/3 of the stock, cover with a lid and cook gently until nearly all absorbed.  Add a further 1/3 of the stock, mushrooms and beans and repeat. Add the remaining stock and the Cavolo Nero and cook gently, stirring occasionally until rice is tender and most of the stock is absorbed. Season to taste and stir in the parsley.
  3. Serve with a little grated vegan Parmesan or Cheddar.

Cook’s tip

Try using cannellini beans as an alternative.

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