Recipe courtesy of www.discovergreatveg.co.uk
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.
- 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.
- 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.
- Serve with a little grated vegan Parmesan or Cheddar.
Cook’s tip
Try using cannellini beans as an alternative.