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Risotto With Black Beans And Olives

beans & legumes, side dishes, rice & grains, vegetarian

1 tablespoon olive oil
1 cup coarsely chopped onions
2 large garlic cloves; peeled
--and finely chopped
1 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. In pressure cooker, heat the oil. Sauté the onions and garlic until soft but not brown, about 2 minutes. Stir in the rice, coating thoroughly with the oil.

2. 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.

3· 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.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Woman's Day, 4/96

Yield: 4 servings

Preparation Time: 0:00

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