Risotto with Black Beans Olives
Elevate your weeknight dinner game with this creamy and flavorful Risotto with Black Beans and Olives! This unique twist on classic risotto features creamy Arborio rice cooked to perfection with layers of depth from dry white wine, Parmesan cheese, and a luscious vegetable stock base. The addition of earthy black beans, briny olives, and a bright burst of lemon zest transforms this dish into a Mediterranean-inspired masterpiece. Finished with a touch of butter for extra richness and garnished with fresh parsley, this 35-minute recipe is perfect for a comforting yet sophisticated meal. Whether you’re looking for a vegetarian main or a stunning side, this risotto is sure to impress with its bold flavors and velvety texture. Ideal for cozy nights in or casual entertaining!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic cloves, minced
- 4 cups Vegetable stock
- 0.5 cup Dry white wine
- 0.75 cup Parmesan cheese, grated
- 1 cup Black beans, cooked and drained
- 0.5 cup Black olives, pitted and sliced
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- 1 whole Zest of a lemon
Instructions
Heat the vegetable stock in a small saucepan over low heat and keep it warm throughout the cooking process.
In a large skillet or saucepan, heat the olive oil and 1 tablespoon of the butter over medium heat.
Add the finely diced onion and sauté until softened and translucent, about 4-5 minutes.
Stir in the minced garlic and cook for another 1-2 minutes, being careful not to let the garlic burn.
Add the Arborio rice to the skillet, stirring to coat the grains in oil and butter. Toast the rice for about 2-3 minutes until lightly golden and fragrant.
Pour in the dry white wine and cook, stirring constantly, until the liquid is mostly absorbed.
Begin adding the warm vegetable stock, one ladle at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. This process should take about 20-25 minutes.
When the rice is tender and creamy (but still slightly al dente), stir in the black beans, sliced black olives, grated Parmesan cheese, lemon zest, salt, and black pepper.
Turn off the heat and stir in the remaining tablespoon of butter for added creaminess. Adjust seasoning as needed.
Garnish with chopped parsley and serve immediately, optionally with additional Parmesan on top.
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1176 mg | 51% | |
| Total Carbohydrate | 89.8 g | 33% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 5.3 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 731 mg | 16% | |
*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.
