Italian Black Bean & Zucchini Risotto |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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) |
Directions:
1. In large deep skillet over medium heat, heat oil.
2. Add rice; stir to coat with oil.
3. Stir in 4 cups water and salt; bring to a boil.
4. Reduce heat; cover and simmer about 15 to 18 minutes, until most of the liquid is absorbed.
5. Stir black beans, zucchini, salsa, 1 cup cheese and cilantro into rice mixture.
6. Cover; cook about 8 minutes, until zucchini is tender.
7. Sprinkle with the remaining 1/2 cup cheese.
8. Remove from heat, cover and let stand 4 minutes, until cheese is melted.
9. Serve with sour cream and green onions.
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