black bean risotto

This cheesy black bean risotto recipe adds a Mexican twist to the typical creamy risotto. This simple recipe can also be made vegetarian.

Cheesy Black Bean Risotto

Arborio rice)

chicken broth (3 cups)

tomatoes

black beans

“Mexican” cheese

taco seasoning packet

cilantro

chicken (optional)

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, and chicken. Heat through.

Just before serving, stir in cheese until it melts. Top with cilantro!

I LOVE this recipe. It’s so good and easy to make! A classic in my house.

Wonderful recipe! Our son loves black beans so we tried this. Huge hit in our family.

This Vegan Mexican Risotto is ultra creamy and delicious! It&#039;s full of veggies, spices, and flavor! A tasty meatless dinner the whole family will love!

Vegan Black Bean Mexican Risotto

vegetable broth

vegan butter (or olive oil)

onion

red bell pepper

garlic (minced)

cumin

smoked paprika

oregano

salt (or

chili powder

cayenne pepper

black pepper

arborio rice

dry red wine

pumpkin purée

(4 oz) diced green chiles

nutritional yeast (optional)

lime juice

maple syrup (or agave syrup)

(15 oz) black beans

corn kernels (fresh

avocado

tomato

chopped cilantro

green onion

Gently heat the vegetable stock in a sauce pan keep it warm on low heat.

In a large non-stick skillet, heat the butter (or oil) over medium heat. Add the diced onion and red bell pepper and sauté for 4 to 5 minutes, until the onion is soft and translucent.

Add the garlic, cumin, smoked paprika, oregano, salt, chili powder, cayenne, and black pepper. Stir well to combine and sauté 1 minute until fragrant.

Add the rice and cook, stirring frequently, until toasty.

Add the wine and cook, stirring frequently, until the liquid is fully absorbed.

Add 1/2 cup of warm broth and stir until absorbed. Continue adding broth 1/2 to 1 cup at a time until it&#39;s absorbed, stirring frequently, until the rice is creamy and tender yet still al dente. This whole process could take anywhere from 20 to 30 minutes. You may not use the full 6 cups of broth, but it&#39;s better to have too much than too little. Any leftover broth can be stored in an air-tight container in the fridge.

When you are happy with the texture of the rice, add the pumpkin purée, diced green chiles, nutritional yeast, if using, lime juice, and maple syrup. Stir well until creamy.

Add the black beans and corn. Stir to combine. Cook for another 3 to 4 minutes to heat through. Add additional veggie broth to loosen the risotto, if needed.

Taste and adjust seasoning, as necessary. Serve hot with the toppings of your choice.

Yesss!! Love this!! Totally making it ASAP. Thanks!

Top 2 black bean risotto recipes from across the web

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Cheesy Black Bean Risotto

Vegan Black Bean Mexican Risotto

Top 2 black bean risotto recipes from across the web

The most viewed black bean risotto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheesy Black Bean Risotto

Vegan Black Bean Mexican Risotto

The most viewed black bean risotto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine