Best Risotto With Black Beans Olives Recipes

Black Bean Risotto image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 19

2 tablespoons olive oil, divided
3 cloves garlic, minced
1 teaspoon chopped jalapeno
1/2 cup chopped onions
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 bay leaf
1/2 cup cooked black beans
1/2 cup chopped plum tomatoes
1 cup Arborio rice
2 cups chicken stock, heated
Salt
Freshly ground black pepper
1 tablespoon butter, cubed
1 tablespoon grated cotija cheese
1/4 cup freshly chopped cilantro leaves, for garnish
Scallion flowers, for garnish
Maduros, for garnish

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.

The Best Risotto image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

7 cups homemade chicken stock (see Cook's Note)
2 tablespoons olive oil
1 large shallot, finely chopped (about 1/4 cup)
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 bay leaves
5 tablespoons unsalted butter
2 cups arborio rice (see Cook's Note)
1 cup dry white wine
3/4 cup freshly grated Parmesan, plus more for garnish

Steps:

Warm the chicken stock in a medium saucepan over medium-low heat, cover and keep warm while you make the risotto.
Heat the olive oil in another medium saucepan over medium heat until shimmering. Add the shallot, garlic, 1/2 teaspoon salt and about 10 grinds of black pepper and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Add the bay leaves and 3 tablespoons butter, stirring until the butter has melted, about 1 minute.
Add the rice and toast, stirring only once, until it smells nutty and starts to turn light golden brown, 3 to 4 minutes.
Pour in the wine and simmer, stirring occasionally, until it has evaporated completely, 2 to 3 minutes.
Ladle one cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it's time to add more stock when you move the rice aside and no liquid pools in the center).
Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 17 to 19 minutes. Discard the bay leaves. (You may have a little stock left over. If so, refrigerate in an airtight container for up to 1 week.) If you prefer your risotto on the saucier side, add more stock 1/4 cup at a time until the desired consistency is reached.
Stir in the Parmesan, the remaining 2 tablespoons butter, 1 teaspoon salt and a few more grinds of black pepper and serve with more Parmesan, if desired.

Italian Black Bean & Zucchini Risotto image

Provided by Dancer

Categories White Rice

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

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)

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.