Meatless Main Dish
Prep Time1 hour
Servings6 entree portions
Recipe Ingredients2 1/2 Cups Vegetable Broth
2 Cups Water 2 Tablespoons Olive Oil
1 Medium White Onion, chopped
4 Cloves Garlic, sliced
1 Red Bell Pepper, chopped
1 Green Bell Pepper, chopped
1 Cup Arborio Rice
1 (15.5 oz) Can Ro*tel Original Diced Tomatoes and Green Chilies, drained
1 (15.5 oz) Can Black Beans, rinsed and drained
2 Tablespoons Cilantro, chopped
1/2 Teaspoon Kosher Salt
DirectionsIn a 3 quart saucepan, add vegetable broth and water. Warm over low heat.
In a large stockpot, heat oil over medium heat. Saute onions for 5 minutes. Add bell peppers. Saute for another 5 minutes. Stir in garlic and arborio rice. Saute for 2 minutes.
Slowly add 1/2 cup of broth. Stir constantly until broth is absorbed. Add another 1/2 cup broth. Again, stir constantly until broth is absorbed. Continue stirring in the remaining broth 1/2 cup at a time. With the final 1/2 cup of broth, gently stir in black beans and cilantro.
Taste risotto to test for desired creaminess. (If rice is too al dente, stir in another 1/2 cup of broth and continue cooking.) Finish with salt and serve immediately.