Black Bean Risotto Recipes

Steps:

• Heat olive oil in a nonstick saucepan over medium heat. Add fennel, onion, water, and garlic; cook and stir until onion starts to soften, about 5 minutes. Stir in rice until coated with oil and lightly toasted, 1 to 2 minutes.
• Stir 1 cup broth into the saucepan; cook until rice absorbs broth, about 5 minutes. Add broth a ladleful at time, stirring until rice is tender and creamy, 15 to 20 minutes in all. Stir in black beans; cook until heated through, about 5 minutes.

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.

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.

Steps:

• Bring the broth to a simmer in a saucepan over medium-high heat; cover and keep warm.
• Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft, about 4 minutes. Add the rice and cook, stirring, 1 minute. Reduce the heat to medium low. Stir in the wine until the liquid is absorbed, about 3 minutes.
• Ladle in 3/4 cup hot broth and cook, stirring constantly, until the liquid is absorbed, 6 to 7 minutes. Repeat with the remaining broth, adding 3/4 cup at a time, until the rice is tender but somewhat chewy, about 50 minutes.
• Stir in 3/4 teaspoon salt, pepper to taste and 1/2 cup parmesan. Divide among bowls. Top with the remaining 1/4 cup parmesan and the basil.

Steps:

• Fry onion and garlic in a little oil until soft
• Add risotto rice and beans, plus veg stock
• Bring to the boil, then reduce heat and simmer until rice is cooked
• Add more stock if needed
• Stir in Parmesan
• Serve with a leafy salad

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.

Steps:

• Fill a saucepan with water and bring to the boil. Add the broad beans and return to the boil. Cook for one minute then drain in a colander under running water until cold. Remove the beans from their skins and set aside. Mix the mint with two tablespoons of the olive oil and set aside.
• Melt 25g/1oz of the butter with the remaining oil in a large non-stick saucepan and fry the onion and garlic for five minutes until softened, but not coloured. Stir in the thyme, lemon zest, bay leaf and risotto rice and cook for a few seconds more until the rice is glistening
• Pour the wine in to the pan and boil over a medium heat until the liquid has reduced by half. Slowly start adding the stock, a ladleful at a time, stirring well between each addition. Simmer for 2-3 minutes or until the liquid has almost all been absorbed before adding more. Cook for 15 minutes or until the rice is tender.
• Meanwhile, fill a medium saucepan with water and bring to the boil. Cook the runner beans for three minutes, or until tender. Drain in a colander then return to the pan and toss with a small knob of the remaining butter and plenty of ground black pepper.
• Remove the thyme and lemon zest from the rice and discard. Stir in the broad beans, peas and asparagus with the remaining stock and cook for three minutes until tender, stirring regularly. Remove from the heat and stir in the feta. Season with salt and freshly ground black pepper. Cover with a lid and set aside
• Add the remaining butter to the risotto and stir. Spoon into four deep plates and tap gently on the work surface to spread the risotto slightly. Spoon over the minted olive oil. Top with the runner beans and shavings of fresh parmesan and serve immediately