I’m just going to put this out there…I don’t get this risotto thing. This dish was delicious, spicy and was pretty easy to make. In part maybe I don’t understand risotto because to me it just seems like the diva of the rice family. It’s not very easy to find or maybe I was in the wrong aisle last week in every one of the 5 grocery stores I went to then you add your chicken broth cup by cup which is fine, it just requires a little more attention than the standard rice dish. I am curious to see if I could do a variation of this recipe with gasp long grain rice — it’s far easier to find.
In any case this meal was simple and yummy, vegetarian friendly and another excuse for me to put cilantro on something. Oh and someone told me that rice and beans make a complete protein, don’t know if that is true but it made me feel less guilty about shoveling this down with tortilla chips.
Cheesy Black Bean Risotto
Source: A Pinch of Yum
risotto (1 cup uncooked)
chicken broth (3 cups)
diced tomatoes — I used salsa and it worked wonderful
3/4 cup shredded “Mexican” cheese
taco seasoning packet — I may opt for the low sodium kind next time ’twas a tad salty
- Saute some garlic or onion in a pan with about 1 tablespoon olive oil. Add risotto and seasoning and stir for about 2 minutes (high heat).
- Add chicken broth 1 cup at a time and stir until liquid is absorbed.
- Add black beans, diced tomatoes Heat through.
- Just before serving, stir in cheese until it melts. Top with cilantro!