Mushroom and bean risotto

serves 4

  • 30 ml olive oil
  • 15 ml butter
  • 1 onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 300 ml white rice
  • 800 ml vegetable stock
  • handful of parsley, finely chopped
  • 1 can red kidney beans, drained
  • 250 g white mushrooms, quartered
  • salt and freshly ground black pepper to taste
  • 100 g pecorino, grated

Heat oil and butter in a deep pot or large pan. Sauté onion and garlic for about 2 minutes. Add white rice and sauté until rice is slightly translucent. Add stock bit by bit and keep stirring until all the stock has been added. Cook until rice is done. Add parsley, red kidney beans and mushrooms. Season with salt and black pepper. Simmer for another 5 minutes. Serve immediately with grated pecorino.