Risotto With Black Beans & Olives

Total Time
30mins
Prep 20 mins
Cook 10 mins

For Vegetarian use vegetable stock.

Ingredients Nutrition

Directions

  1. In pressure cooker, heat the oil.
  2. Sauté 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.

Reviews

(2)
Most Helpful

This was very good, although I drastically altered the method of cooking. I used water instead of stock, and cooked this in a saucepan (for about 15 minutes), not in a pressure cooker. I cooked the rice covered, but left a substantial gap to let the steam escape. Because of this the end result wasn't 'soupy', but more 'pilaf-ey, which is exactly how I wanted it! :-) Next time I'll use more oregano, and perhaps even a dash of paprika!

Anu May 09, 2002

We loved this and I will make it again soon! I sauteed the onion and garlic in a saucepan first, then added to rice cooker with rice and stock and spices. I also used Harvest rice blend from Costco (brown, wild and red mix) instead of the arborio, and used half green olives with pimento and half kalamata olives. Served on a bed of wilted spinach with a little parmesan. Delicious!

hotdishmama May 04, 2010

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