Low Fat Risotto with Black Beans and Olives Recipe

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Recipe Category: Low-Fat

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Low Fat Risotto With Black Beans And Olives Recipe

Ingredients

  • 1 tablespoon olive oil
  • 1 cup coarsely chopped onions
  • 2 large garlic cloves, peeled, and finely chopped
  • 1/2 cup arborio rice 3 1/2 cups chicken – or vegetable stock, divided – or more 1 teaspoon dried oregano 1 teaspoon salt – less if using salted stock 1/2 cup pimiento-stuffed green olives, coarsely chopped 1 cup cooked black beans 1/3 cup chopped fresh coriander freshly ground black pepper, to taste 1.
  • Method

  • In pressure cooker, heat the oil.
  • Saute the onions and garlic until soft but not brown, about 2 minutes.
  • Stir in the rice, coating thoroughly with the oil.
  • Stir in 3 1/2 cups of the stock, the oregano and salt.
  • Lock the lid in place and, over high heat, bring to high pressure.
  • Lower the heat just enough to maintain high pressure; cook 5 minutes.
  • Reduce pressure with a quick-release method.
  • Remove lid, tilting it away from you to allow any excess steam to escape
  • The risotto will continue to absorb liquid at this point and should end up being slightly soupy
  • If necessary, stir in a bit more stock with the olives, black beans, coriander and pepper.
  • Cook over medium heat, stirring constantly, until rice is tender but chewy.
  • Serve immediately in shallow soup bowls.
  • Makes 4 servings.
  • Preparation time: About 20 minutes.
  • Cooking time: About 10 minutes.
  • Per serving: About 408 cal, 11 g pro, 78 g car, 6 g fat, 13% cal from fat, 0 mg cholesterol, 1167 mg sod, 4 g fiber.
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