Risotto With Black Beans And Olives

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Servings: 4 Difficulty: Intermediate
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A creamy, rustic Italian-inspired risotto enriched with protein-packed black beans and briny olives.
Risotto With Black Beans and Olives recipe image
Risotto With Black Beans and Olives recipe image
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Risotto With Black Beans And Olives

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 924.2

Description

This hearty risotto reimagines the classic Italian comfort food by incorporating earthy black beans and tangy pimiento-stuffed green olives. The dish balances the creamy texture of Arborio rice with the savory depth of roasted garlic and oregano. It is a satisfying vegetarian main that feels substantial enough for a weeknight dinner or a cozy weekend meal. The combination of texturesfrom the tender rice to the firm beans and chewy olivescreates a complex flavor profile that is both familiar and exciting. Perfect for those looking for a nutritious yet indulgent meal that comes together quickly using a pressure cooker, this recipe delivers restaurant-quality results with minimal fuss.

Ingredients

Directions

  1. Heat the olive oil in a pressure cooker over medium heat.
  2. Add the chopped onions and minced garlic, sauting until soft but not brown, about 2 minutes.
  3. Stir in the Arborio rice, ensuring it is thoroughly coated with the oil and aromatics.
  4. Pour in 3 1/2 cups of the stock, along with the dried oregano and salt.
  5. Lock the lid in place and bring to high pressure over high heat.
  6. Once at pressure, lower the heat just enough to maintain it and cook for 5 minutes.
  7. Reduce pressure using the quick-release method, then carefully remove the lid, tilting it away from you to allow steam to escape.
  8. Stir in the black beans, chopped olives, fresh coriander, and freshly ground black pepper.
  9. Cook over medium heat, stirring constantly, until the rice is tender but still slightly chewy and the mixture is creamy.
  10. If the risotto is too thick, stir in additional stock as needed to reach a slightly soupy consistency.
  11. Serve immediately in shallow bowls.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 924.2kcal
% Daily Value *
Total Fat 34.0g53%
Saturated Fat 8.2g41%
Cholesterol 186.9mg63%
Sodium 5069.1mg212%
Total Carbohydrate 82.7g28%
Dietary Fiber 22.9g92%
Sugars 4.4g
Protein 73.0g146%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of stock or water to restore creaminess.

Substitutions: You can substitute chicken stock with vegetable stock to keep the dish vegan. If fresh coriander is unavailable, fresh parsley is a suitable alternative.

Tips: For a richer flavor, add a tablespoon of butter or a splash of white wine after sauting the onions and before adding the rice.

Safety: Always ensure the pressure release valve is clear before attempting a quick release to avoid steam burns.

Keywords: risotto, black beans, arborio rice, olives, vegetarian, pressure cooker, italian, comfort food, garlic, onion, oregano, quick dinner, creamy rice, healthy, protein, stock, coriander, olive oil, easy, meal prep
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