Pinto Beans Mushroom Risotto

This vegetarian risotto is delicious, and very nutritious. Pinto beans have fantastic health properties. They are an excellent source of fiber that lowers cholesterol and may slow down the blood sugar after a meal. This  makes it the right choice for people with diabetes, insulin-resistant or hypoglycaemia. Pinto beans are a good source of molybdenum, folic acid, a good source of protein, Vitamin B1 and Vitamin B6 as well as minerals: copper, phosphorus, iron, magnesium, manganese and potassium. Pinto beans are available in stores in two options: in a can and dried.

Here is the recipe:
 – 100 g of dried pinto beans (soaked for 6 hours),
– a handful of dried mushrooms
– half a litre water
–  vegetable stock cube,
– Salt,
– Black pepper,
– 100g Buckwheat

Cook together: pinto beans, dried mushrooms, water and vegetable stock cube. I use a pressure cooker as it saves me time. For this recipe instead of risotto rice, I use raw buckwheat. You can replace it with rice. I prefer old fashioned buckwheat, which is gluten-free and relatively high in protein, fiber, which plays a significant role in the process of digestion. Therefore, buckwheat is recommended to people with digestive issues, and those who have coeliac disease (that is me), or gluten intolerance. I add buckwheat, fried onion, and cook until soft. You can probably serve it with cheese, but I am using nutritional flakes.


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