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

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    2 Total Reviews

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    • on May 09, 2002

      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!

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    • on May 04, 2010

      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!

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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
    Total Fat 6.5 g
    Saturated Fat 1.3 g
    Cholesterol 6.3 mg
    Sodium 885.0 mg
    Total Carbohydrate 81.7 g
    Dietary Fiber 6.5 g
    Sugars 5.0 g
    Protein 14.5 g

    The following items or measurements are not included:

    pimento stuffed olives

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