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Low Fat Italian Black Bean And Zucchini Risotto Recipe
Ingredients
1 tablespoon olive oil
2 cups long-grain white rice, or arborio rice
1/4 teaspoon salt
15 ounces black beans, rinsed and drained
2 small zucchini, thinly sliced
1 cup prepared chunky salsa
1 1/2 cup reduced-fat shredded cheddar cheese, divided
1/4 cup chopped fresh cilantro
light sour cream, optional
chopped green onions, optional
Method
In large deep skillet over medium heat, heat oil.
Add rice; stir to coat with oil.
Stir in 4 cups water and salt; bring to a boil.
Reduce heat; cover and simmer about 15 to 18 minutes, until most of the liquid is absorbed.
Stir black beans, zucchini, salsa, 1 cup cheese and cilantro into rice mixture.
Cover; cook about 8 minutes, until zucchini is tender.
Sprinkle with the remaining 1/2 cup cheese.
Remove from heat, cover and let stand 4 minutes, until cheese is melted.
Serve with sour cream and green onions.
Makes 6 servings.
Preparation time: 10 minutes.
Cooking time: 35 minutes.
Per serving: About 401 cal, 17 g pro, 68 g car, 5 g fat, 11% cal from fat, 30 mg chol, 1137 mg sod, 9 g fiber.
