Italian Black Bean & Zucchini Risotto Recipe

Name: Italian Black Bean & Zucchini Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

685

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Italian Black Bean & Zucchini Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Black Bean & Zucchini Risotto

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