Risotto With Black Beans Olives Recipes

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RISOTTO WITH BLACK BEANS & OLIVES



Risotto With Black Beans & Olives image

Make and share this Risotto With Black Beans & Olives recipe from Food.com.

Provided by Dancer

Categories     Short Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 cup coarsely chopped onion
2 garlic cloves, peeled and finely chopped
1 1/2 cups arborio rice
3 1/2 cups chicken stock or 3 1/2 cups vegetable stock, divided
1 teaspoon dried oregano
1 teaspoon salt, less if using salted stock
1/2 cup pimento stuffed olive, coarsely chopped
1 cup cooked black beans
1/3 cup chopped fresh coriander
fresh ground black pepper

Steps:

  • In pressure cooker, heat the oil.
  • Sauté the onions and garlic until soft but not brown, about 2 minutes.
  • Stir in the rice, coating thoroughly with the oil.
  • Stir in 3 1/2 cups of the stock, the oregano and salt.
  • Lock the lid in place and, over high heat, bring to high pressure.
  • Lower the heat just enough to maintain high pressure; cook 5 minutes.
  • Reduce pressure with a quick-release method.
  • Remove lid, tilting it away from you to allow any excess steam to escape.
  • The risotto will continue to absorb liquid at this point and should end up being slightly soupy.
  • If necessary, stir in a bit more stock with the olives, black beans, coriander and pepper.
  • Cook over medium heat, stirring constantly, until rice is tender but chewy.
  • Serve immediately in shallow soup bowls.

Nutrition Facts : Calories 450.8, Fat 6.6, SaturatedFat 1.3, Cholesterol 6.3, Sodium 885, Carbohydrate 81.7, Fiber 6.6, Sugar 5.1, Protein 14.5

BLACK BEAN RISOTTO



Black Bean Risotto image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 19

2 tablespoons olive oil, divided
3 cloves garlic, minced
1 teaspoon chopped jalapeno
1/2 cup chopped onions
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 bay leaf
1/2 cup cooked black beans
1/2 cup chopped plum tomatoes
1 cup Arborio rice
2 cups chicken stock, heated
Salt
Freshly ground black pepper
1 tablespoon butter, cubed
1 tablespoon grated cotija cheese
1/4 cup freshly chopped cilantro leaves, for garnish
Scallion flowers, for garnish
Maduros, for garnish

Steps:

  • Add 1/2 the olive oil to a saute pan over medium heat. Add the garlic, jalapenos and onions and saute for about 3 to 4 minutes, do not brown. Add the chili powder, cumin, oregano, bay leaf, beans and tomatoes and cook for about 2 to 3 minutes until all ingredients are warm, then set aside.
  • Add the other 1/2 of the olive oil to a sauce pot and saute the rice until warm, about 30 to 60 seconds. Transfer the rice to the inner cooking pan of the RIZO Micom Rice Cooker and Warmer and place inside the cooker. Pour the heated chicken stock over the rice and then place the sauteed ingredients on top of the rice. Close the lid and press the risotto button to start. When the rice is finished it will automatically switch to warm mode. Press the RESET button. Add the salt, pepper, butter and cheese, mix all and serve immediately. Garnish with cilantro, scallion flowers and maduros.

ITALIAN BLACK BEAN & ZUCCHINI RISOTTO



Italian Black Bean & Zucchini Risotto image

Make and share this Italian Black Bean & Zucchini Risotto recipe from Food.com.

Provided by Dancer

Categories     White Rice

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
2 cups long-grain white rice or 2 cups arborio rice
1/4 teaspoon salt
15 ounces black beans, rinsed and drained
2 small zucchini, thinly sliced
1 cup prepared chunky salsa
1 1/2 cups shredded low-fat cheddar cheese, divided
1/4 cup chopped fresh cilantro
light sour cream (optional)
chopped green onion (optional)

Steps:

  • In large deep skillet over medium heat, heat oil.
  • Add rice; stir to coat with oil.
  • Stir in 4 cups water and salt; bring to a boil.
  • Reduce heat; cover and simmer about 15 to 18 minutes, until most of the liquid is absorbed.
  • Stir black beans, zucchini, salsa, 1 cup cheese and cilantro into rice mixture.
  • Cover; cook about 8 minutes, until zucchini is tender.
  • Sprinkle with the remaining 1/2 cup cheese.
  • Remove from heat, cover and let stand 4 minutes, until cheese is melted.
  • Serve with sour cream and green onions.

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