Italian Black Bean Zucchini Risotto Recipes

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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.

RIO GRANDE BLACK BEANS & ZUCCHINI



Rio Grande Black Beans & Zucchini image

This is a favorite side dish that I like to serve with grilled chicken or pork chops. You can also add a can of niblet corn to this.

Provided by Melissa Spangler

Categories     Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 teaspoon oil
1 onion, chopped
1/2 bell pepper, chopped
2 zucchini, sliced
1 (4 ounce) can black olives, sliced
1 (15 ounce) can black beans, drained
1 (10 ounce) can Rotel Tomatoes
1 teaspoon garlic powder
1 teaspoon chili powder
2 teaspoons cumin
1/4 teaspoon pepper
1 teaspoon salt
1/2 teaspoon oregano

Steps:

  • Saute onions & bell peppers in oil until tender.
  • Add Rotel tomatoes, mix well and cook for about 5 minutes.
  • Add black beans, zucchini and remaining ingredients, mix well and cook for about 15-20 minutes on low heat.
  • Top with shredded cheddar or monterrey jack cheese if desired.

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

SPRING RISOTTO WITH PEAS AND ZUCCHINI



Spring Risotto with Peas and Zucchini image

Rich and creamy, risotto is Italian-style comfort food. If you like, you can leave out the wine and replace it with an equal amount of broth.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 1h

Number Of Ingredients 9

2 cans (14.5 ounces each) reduced-sodium chicken broth
3 tablespoons butter
1 to 2 large zucchini (1 pound), peeled and cut into 1/2-inch cubes
Coarse salt and ground pepper
1/2 cup finely chopped onion
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 cup frozen peas, thawed
1/2 cup grated Parmesan cheese

Steps:

  • Heat broth and 2 1/2 cups water in a small saucepan over low heat; keep warm. Meanwhile, melt 2 tablespoons butter in a 3-quart saucepan over medium heat. Add zucchini; season with salt and pepper. Cook, stirring often, until zucchini is golden, 8 to 10 minutes. With a slotted spoon, transfer zucchini to a plate.
  • Reduce heat to medium-low. Add onion; cook until soft, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Raise heat to medium. Add rice; cook, stirring, until translucent around edges, about 3 minutes. Add wine; cook until absorbed, about 2 minutes.
  • Cook, adding 1 cup hot broth at a time (stir until almost all liquid is absorbed before adding more), until rice is tender, 25 to 30 minutes total.
  • Add zucchini and peas; cook until peas are bright green, 2 minutes. Remove from heat. Stir in remaining tablespoon butter and Parmesan. Serve, topped with more cheese.

Nutrition Facts : Calories 347 g, Fat 8 g, Fiber 3 g, Protein 11 g

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