Italian Black Bean & Zucchini Risotto

READY IN: 50mins
Top Review by Lorrie

Easy to make. Never made or had Risotto so I'm not sure how it's supposed to be, but I liked it, next time I think I'll let the rice absorb more water, mine was a little runny.

Ingredients Nutrition

Directions

  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.

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