ITALIAN BLACK BEAN & ZUCCHINI RISOTTO
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
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
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
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
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
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
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
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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