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    You are in: Home / Recipes / Risotto With Black Beans & Olives Recipe
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    Risotto With Black Beans & Olives

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Dancer^'s Note:

    For Vegetarian use vegetable stock.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In pressure cooker, heat the oil.
    2. 2
      Sauté the onions and garlic until soft but not brown, about 2 minutes.
    3. 3
      Stir in the rice, coating thoroughly with the oil.
    4. 4
      Stir in 3 1/2 cups of the stock, the oregano and salt.
    5. 5
      Lock the lid in place and, over high heat, bring to high pressure.
    6. 6
      Lower the heat just enough to maintain high pressure; cook 5 minutes.
    7. 7
      Reduce pressure with a quick-release method.
    8. 8
      Remove lid, tilting it away from you to allow any excess steam to escape.
    9. 9
      The risotto will continue to absorb liquid at this point and should end up being slightly soupy.
    10. 10
      If necessary, stir in a bit more stock with the olives, black beans, coriander and pepper.
    11. 11
      Cook over medium heat, stirring constantly, until rice is tender but chewy.
    12. 12
      Serve immediately in shallow soup bowls.

    Browse Our Top Short-Grain Rice Recipes

    Ratings & Reviews:

    • on May 09, 2002

      45

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 04, 2010

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Risotto With Black Beans & Olives

    Serving Size: 1 (376 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 450.8
     
    Calories from Fat 59
    13%
    Total Fat 6.5 g
    10%
    Saturated Fat 1.3 g
    6%
    Cholesterol 6.3 mg
    2%
    Sodium 885.0 mg
    36%
    Total Carbohydrate 81.7 g
    27%
    Dietary Fiber 6.5 g
    26%
    Sugars 5.0 g
    20%
    Protein 14.5 g
    28%

    The following items or measurements are not included:

    pimento stuffed olives

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