This cheesy black bean risotto recipe adds a Mexican twist to the typical creamy risotto. This simple recipe can also be made vegetarian.
SCALE
INGREDIENTS
- risotto (1 cup Arborio rice)
- chicken broth (3 cups)
- diced tomatoes
- black beans
- 3/4 cup shredded “Mexican” cheese
- taco seasoning packet
- fresh cilantro
- diced cooked chicken (optional)
INSTRUCTIONS
- 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!
