Italian Black Bean Zucchini Risotto
Brimming with vibrant Italian flavors, hearty textures, and wholesome ingredients, this Italian Black Bean Zucchini Risotto is a creamy one-pan meal that's perfect for weeknight dinners or special occasions. Featuring tender Arborio rice infused with dry white wine and savory vegetable broth, this dish is elevated by the addition of zucchini, black beans, and a touch of fresh basil for a delightful balance of richness and freshness. Parmesan cheese delivers a velvety finish, while hints of garlic, lemon zest, and optional red pepper flakes add layers of complexity. Ready in just under an hour, this risotto is a vegetarian masterpiece that’s sure to impress, whether served as a comforting main course or elegant side dish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 2 medium Zucchini, diced
- 1.5 cups Arborio rice
- 0.5 cups Dry white wine
- 4 cups Vegetable broth
- 1 cup Black beans, drained and rinsed
- 0.5 cups Grated Parmesan cheese
- 2 tablespoons Fresh basil, chopped
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoon Lemon zest
- 0.25 teaspoons Crushed red pepper flakes (optional)
Instructions
Heat the vegetable broth in a small pot over low heat and keep it warm throughout the cooking process.
In a large skillet or saucepan, heat olive oil over medium heat.
Add the finely chopped onion and cook for about 3-4 minutes until softened and translucent.
Stir in the minced garlic and zucchini, and cook for another 3-4 minutes until the zucchini starts to soften.
Add the Arborio rice to the skillet and stir continuously for 2-3 minutes, allowing the rice to toast slightly.
Pour in the white wine and cook, stirring frequently, until the wine has mostly evaporated.
Ladle about 1/2 cup of the warm vegetable broth into the rice mixture. Stir frequently until the liquid is absorbed.
Continue adding the broth 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding more. This process will take about 20-25 minutes.
When the rice is creamy and tender but still has a slight bite to it, stir in the black beans, grated Parmesan cheese, chopped basil, salt, black pepper, lemon zest, and crushed red pepper flakes (if using).
Cook for an additional 2 minutes, stirring to combine and heat everything evenly.
Remove the risotto from heat and let it rest for 2-3 minutes before serving.
Serve warm, garnished with extra Parmesan cheese and fresh basil if desired. Enjoy your Italian Black Bean Zucchini Risotto!
Nutrition Facts
Calories |
1611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 4140 mg | 180% | |
| Total Carbohydrate | 213.4 g | 78% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 28.7 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 829 mg | 64% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3739 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
