RO*TEL Across America Recipe Contest

Southwestern Risotto

by Kim from TX

This is an Italian twist on classic rice and bean. The risotto makes it extra creamy.

AVERAGE RATING

Category

Meatless Main Dish

Prep Time

1 hour

Servings

6 entree portions

Recipe Ingredients

2 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

Directions

In 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.