Italian Black Bean & Zucchini Risotto

Recipe by Dancer
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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In large deep skillet over medium heat, heat oil.
  • Add rice; stir to coat with oil.
  • Stir in 4 cups water and salt; bring to a boil.
  • Reduce heat; cover and simmer about 15 to 18 minutes, until most of the liquid is absorbed.
  • Stir black beans, zucchini, salsa, 1 cup cheese and cilantro into rice mixture.
  • Cover; cook about 8 minutes, until zucchini is tender.
  • Sprinkle with the remaining 1/2 cup cheese.
  • Remove from heat, cover and let stand 4 minutes, until cheese is melted.
  • Serve with sour cream and green onions.
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