Risotto With Black Beans & Olives

Recipe by Dancer
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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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