Low Fat Italian Black Bean and Zucchini Risotto Recipe

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Recipe Category: Low-Fat

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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.

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