Bean Risotto Recipes

BLACK BEAN RISOTTO

Black Bean Risotto image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 19

Ingredients

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.

LIMA BEAN RISOTTO

Lima Bean Risotto image

Yield Serves 6

Number Of Ingredients 9

Ingredients

3 tablespoons butter
1 small onion, chopped
2 fresh rosemary sprigs or 1 1/2 teaspoons dried crumbled
3 14 1/2-ounce cans chicken broth
1 1/2 cups (about) water
2 1/4 cups Arborio rice
3/4 cup dry white wine
1 1/2 10-ounce packages frozen baby lima beans, thawed
1 1/4 cups freshly grated Parmesan cheese

Steps:

Melt butter in heavy medium saucepan over medium heat. Add onion and rosemary and cook until onion is translucent, stirring occasionally, about 8 minutes.
Meanwhile, bring chicken broth and 1 1/2 cups water to simmer in medium saucepan. Reduce heat to very low and keep mixture hot.
Add rice to onion mixture and stir 2 minutes. Add wine and stir until all liquid is absorbed. Add lima beans and 3/4 cup broth mixture; reduce heat and simmer until liquid is absorbed, stirring frequently. Continue adding enough of remaining broth mixture 1/2 cup at a time until rice is just tender but still firm to bite, stirring frequently and allowing each addition to be absorbed before adding next, about 20 minutes. Remove risotto from heat. Mix in grated Parmesan. Season risotto to taste with salt and pepper and serve.

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