Kidney Bean Risotto

4 T olive oil
1 onion, chopped
2-4 garlic cloves, finely chopped
1 c brown rice
2 1/2 c vegetable stock
1 red bell pepper, chopped
2 celery stalks, sliced
1/2 lb mushrooms, sliced
1 1/2 c kidney beans, drained and rinsed
bunch of parsley, chopped (reserve some for garnish)
1/2 c cashew nuts
salt and pepper

Heat the oil in a large, heavy pan. Add the onion and cook, stirring occasionally, for 5 minutes, until soft. Add half the garlic and cook, stirring frequently, for 2 minutes, then add the rice and stir for 1 minute until the grains are coated with the oil.
Add the vegetable stock and a pinch of salt and bring to a boil, stirring constantly. Lower the heat, cover, and simmer for 35-40 minutes, until all the liquid has been absorbed.
Meanwhile, heat the remaining oil in a heavy skillet. Add the red bell pepper and celery and cook, stirring frequently, for 5 minutes. Add the mushrooms and the remaining garlic and cook, stirring frequently, for 4-5 minutes.
Stir the rice into the skillet and add the kidney beans, parsley, and cashew nuts. Season to taste with salt and pepper and cook, stirring constantly, until the risotto is piping hot.
Serve with extra parsley.