Italian Black Bean & Zucchini Risotto

Total Time
Prep 20 mins
Cook 30 mins

Ingredients Nutrition


  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.


Most Helpful

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.

Lorrie April 25, 2002

We have really enjoyed this. Twice! The first time I made it according to the recipe. The second time, I took a few liberties. As another review suggested, I sauteed onion and garlic first. I also added some frozen corn, and a few diced fresh mushrooms. I omitted the cheese, and it was fine. And it makes a huge pan!! One recipe is enough for three separate meals for the two of us. And it freezes well! What's not to love?? :)

anne in apex April 21, 2010

Made this for a dinner party and it was raved over! I changed a few things though that I would recommend for better flavor: start out by sauteing some garlic and onion in the olive oil, add 1/2 cup of white wine to the rice before adding more liquid, and use veggie or chicken broth intead of water for more flavor. Otherwise, it's fabulous! For a complete meal, serve with cornbread and a Mexican salad. Yum!

dessertgirl718 July 28, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a