Risottowithblackbeansolives Recipes

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

Ingredients

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.

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

Ingredients

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

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