Spicy Mixed Bean Risotto
Makes 2 large servings
Ingredients:
150g risotto rice
20g butter
Olive oil
75g cheddar cheese, grated
420g tin of “mixed beans in spicy sauce”*
1 small onion, finely chopped
1 litre of chicken stock (= 4.2 cups / 34 fluid ounces)
1/2 tsp ground cumin
1/2 tsp ground coriander
2 tsp dried parsley
pinch of chilli powder (or more depending on how spicy you want it)
black pepper to taste
(* This is basically a tin of black eye, borlotti, great northern, pinto & flageolet beans, chickpeas and chopped red peppers in a spicy tomato sauce, so anything similar to this would work. You could even just add the beans seperately with some tomato puree and spices. For any British readers, I got the tin of Mixed Beans In Spicy Pepper Sauce from Sainsburys.)
Preparation:
1. Melt the butter in a large pan with a drizzle of olive oil and gently fry the onion, cumin and coriander until the onion is soft. Add the risotto rice and cook for another couple of minutes, stirring to coat the rice with melted butter and olive oil.
2. Gradually add the stock to the risotto stirring well after each addition, adding more after the previous addition has been absorbed. After about 20 minutes all the stock will be absorbed and the rice should be cooked (if not, continue to cook and add plain boiling water).
3. Add the mixed beans, chilli powder, black pepper and parsley, stir well, and heat until the beans are heated through. Add the grated cheese and stir it in.
4. Serve.