Risotto With Black Beans & Olives

For Vegetarian use vegetable stock.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  cup  coarsely chopped onion
• 2  garlic cloves, peeled and finely chopped
• 1 1⁄2 cups arborio rice
• 3 1⁄2 cups  chicken stock or 3 1⁄2 cups  vegetable stock, divided
• 1  teaspoon dried oregano
• 1  teaspoon salt, less if using salted stock
• 1⁄2 cup  pimento stuffed olive, coarsely chopped
• 1  cup  cooked black beans
• 1⁄3 cup  chopped fresh coriander
•  fresh ground black pepper

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.