Risotto With Black Beans & Olives Recipe

Name: Risotto With Black Beans & Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In pressure cooker, heat the oil.
2
Saute the onions and garlic until soft but not brown, about 2 minutes.
3
Stir in the rice, coating thoroughly with the oil.
4
Stir in 3 1/2 cups of the stock, the oregano and salt.
5
Lock the lid in place and, over high heat, bring to high pressure.
6
Lower the heat just enough to maintain high pressure; cook 5 minutes.
7
Reduce pressure with a quick-release method.
8
Remove lid, tilting it away from you to allow any excess steam to escape.
9
The risotto will continue to absorb liquid at this point and should end up being slightly soupy.
10
If necessary, stir in a bit more stock with the olives, black beans, coriander and pepper.
11
Cook over medium heat, stirring constantly, until rice is tender but chewy.
12
Serve immediately in shallow soup bowls.

788

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 cup coarsely chopped onion, 2 garlic cloves, peeled and finely chopped, 1 1/2 cups arborio rice, and more.

Yes, Risotto With Black Beans & Olives falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Risotto With Black Beans & Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions