I’m typing this from my kitchen counter (standing up I might add) whilst I cook last night’s dinner – the deliciously simple chilli bean risotto. I thought it would make good fodder for my Friday post. Do you see what I did there?
Anyway, this is a great supper dish which I’ve been making since I was a student almost twenty years ago (that can’t be right, twenty years – what!!). I was veggie back then (natch) but found this dish satisfying. It’s about the only veggie dish that I still cook today. I think that it originally came from a BBC Vegetarian magazine but I may be wrong. Whatever, it’s been adapted down the years so probably bears little resemblance to the original recipe.
So, here’s what you need:
Glug of olive oil and a smidge of butter
1 red onion, peeled and finely chopped
Approx (and this is very rough) 125g risotto rice
Squirt of tomato puree
Large glug red wine
420g tin kidney beans in chilli sauce
500ml veg or chicken stock
Firstly heat the oil and butter over a medium heat in a heavy-based saucepan. When melted, add the chopped onion and saute for a few minutes until soft. Next, stir in the risotto rice and heat for a minute or so until it starts to turn translucent. Add the tomato paste and wine and stir until the wine has evaporated. Then add around 100ml of hot stock. The heat should be medium high at this stage to get things going. You can add the chilli beans now too. Once it starts to bubble, reduce to a low-medium heat and put a lid on the pan. You can now proceed as with any risotto, adding more liquid as necessary and stirring occasionally to release the starch and give a creamy texture. I’d say it takes around 30 minutes to cook properly, but if you’re in a rush, you could perhaps speed it up a tad. When all or most of the stock has been absorbed and the rice is al dente, you’re good to go. Just stir in some chopped fresh coriander and serve with a dollop of sour cream. Oh, and let me know what you think if you try it.