Black Bean and Mushroom Risotto

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Black Bean and Mushroom Risotto Recipe

For a vegetarian twist on a classic dish, make this hearty and flavorful risotto with black beans and mushrooms. It's creamy and comforting, making it ideal for a cozy night in.

Ingredients

• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 can black beans, drained and rinsed
• 1 cup arborio rice
• 1 onion, chopped
• 1/4 cup grated parmesan cheese
• 8 oz mushrooms, sliced
• 2 garlic cloves, minced
• Season with salt and pepper to taste

Time Needed

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes

Instructions

• Warm the olive oil in a large pot or Dutch oven over medium heat.
• Cook until the onion and garlic are softened, about 5 minutes.
• Stir in the Arborio rice to coat it with the oil.
• Cook for about 2-3 minutes, or until the rice begins to toast.
• 1 cup at a time, add the vegetable broth, stirring constantly and waiting for the liquid to be absorbed before adding more.
• Stir in the black beans and mushrooms after 20-25 minutes, when the rice is al dente.
• Cook for 5-10 minutes longer, or until the mushrooms are tender and the risotto is creamy.
• Take the pan off the heat and stir in the grated Parmesan cheese.
• Season to taste with salt and pepper.
• Serve immediately and enjoy.

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