Red Beans and Rice Risotto
Servings
4Serving size
about 2 cupsThis recipe can easily be multiplied and makes great leftovers.
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Ingredients
1 tsp. Olive oil |
1 large White onions (diced) |
2 Large stalk Celery, raw (diced) |
1 large Green bell peppers (diced) |
8 ounce Andouille or other spicy sausage (sliced lengthwise and then into thin half-moons) |
1/2 cup Arborio rice |
1 15 ounce can Canned no salt added kidney beans (drained and rinsed) |
4 tsp. Salt Free Creole Seasoning |
1/8 tsp. Salt |
4 cup Water |
Instructions
Add the celery and continue cooking for about 2 minutes, then add the green bell peppers and continue cooking for another minute.
Add the sausage and cook, stirring frequently, for 2 minutes.
Add the rice and stir, cooking for another minute.
Add the beans, seasoning, salt, and water.
Stir thoroughly and bring to a simmer, then reduce the heat and allow to simmer, stirring occasionally, about 30 to 40 minutes or until the rice is no longer grainy in texture. Serve.
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Lactose
This recipe is safe for those who are lactose intolerant.Recipe Notes
I love red beans and rice and I love risotto. The former is a rich blend of rice, veggies and beans spiced just right. The latter is a subtle, creamy dish that cooks fast. This is the perfect blend of the two so you don’t have to wait for Monday’s all-day simmering to get your red beans.