Risotto With Black Beans & Olives
Description: Indulge in the rich flavors of this delightful Risotto With Black Beans & Olives recipe, where the creamy texture of Arborio rice melds perfectly with the earthy taste of black beans and the briny kick of olives, creating a dish that’s both comforting and full of robust flavors. Perfect for a quick weeknight dinner or a cozy weekend meal, this recipe is sure to become a favorite in your kitchen!
Recipe Category: Short Grain Rice
Keywords: Rice, Black Beans, Beans, Pressure Cooker, <30 Mins, Stove Top
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Olive oil |
| 1 | Onion |
| 2 | Garlic cloves |
| 1 1/2 | Arborio rice |
| 3 1/2 | Stock (vegetable or chicken) |
| 1 | Dried oregano |
| 1 | Salt |
| 1 | Can of black beans, drained and rinsed |
| 1/2 | Fresh coriander |
| 1/3 | Fresh ground black pepper |
| Optional | Olives, sliced |
Nutritional Information (per serving):
- Calories: 450.8
- Fat Content: 6.6g
- Saturated Fat Content: 1.3g
- Cholesterol Content: 6.3mg
- Sodium Content: 885mg
- Carbohydrate Content: 81.7g
- Fiber Content: 6.6g
- Sugar Content: 5.1g
- Protein Content: 14.5g
Cooking Time:
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
Recipe Instructions:
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Heat the Pressure Cooker: Begin by heating the olive oil in the pressure cooker over medium heat.
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Sauté Onions and Garlic: Add the onions and garlic to the cooker, and sauté until they turn soft and translucent, which should take about 2 minutes. Be careful not to brown them.
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Add Arborio Rice: Stir in the Arborio rice, ensuring it’s thoroughly coated with the oil, allowing it to toast slightly for added flavor.
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Incorporate Stock and Seasonings: Pour in 3 1/2 cups of stock, along with the dried oregano and salt. Stir well to combine all the ingredients.
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Pressure Cook: Lock the lid of the pressure cooker in place, and increase the heat to high to bring it to high pressure. Once high pressure is reached, lower the heat just enough to maintain it and let it cook for 5 minutes.
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Release Pressure: After 5 minutes of cooking, reduce the pressure using a quick-release method, following the manufacturer’s instructions.
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Add Remaining Ingredients: Once the pressure has been released, carefully remove the lid, tilting it away from you to avoid any steam burns. The risotto should be slightly soupy at this point. If desired, stir in a bit more stock, along with the olives, drained black beans, fresh coriander, and fresh ground black pepper.
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Finish Cooking: Cook the risotto over medium heat, stirring constantly, until the rice is tender but still chewy and has absorbed most of the liquid.
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Serve: Once the risotto reaches your desired consistency, immediately ladle it into shallow soup bowls and serve hot.
Enjoy your delicious Risotto With Black Beans & Olives, packed with flavor and ready to tantalize your taste buds! 🍲🌿
