Black Bean Risotto

If you’re looking for a vegetarian and gluten-free meal, I can tell you right now that this risotto will hit the spot. This creamy, savory twist on beans and rice will not disappoint. I served this with a lovely green salad and ALL my boys ate it up.


Black Bean Risotto

1 1/2 cups Arborio rice

4 cups chicken broth


2 cloves garlic, minced

1/2 cup onion, chopped

2 tsp chili powder

2 tsp cumin

1 tsp oregano

1/2 cup roma tomatoes, chopped

1/2 tsp salt , plus more for seasoning to taste

1/4 tsp pepper

1 (15 oz) can black beans

4 oz. cream cheese

2 T butter


In a skillet heat 1 T EVOO; saute onion and garlic. Do not brown. Add chili powder, cumin, oregano, salt & pepper, and diced tomato. Stir and heat through. Scoop out and place in bowl. Set aside.

Pour broth into heated skillet and allow to come to a boil. Stir in risotto. Lower heat and cover. Stir often and let cook through, 20-25 minutes.

Cube the cream cheese and stir into the rice, until melted, along with the butter. Drain the black beans and add it to the rice. Add the onion and tomato mixture. Combine well. Heat through.

Salt & pepper to taste. Serve with parmesan for sprinkling on top. *A pinch of rosemary is good in it, too.




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