Italian Black Bean Zucchini Risotto
Steps
In large deep skillet over medium heat , heat oil.
Add rice.
Stir to coat with oil.
Stir in 4 cups water and salt.
Bring to a boil.
Reduce heat.
Cover and simmer about 15 to 18 minutes , until most of the liquid is absorbed.
Stir black beans , zucchini , salsa , 1 cup cheese and cilantro into rice mixture.
Cover.
Cook about 8 minutes , until zucchini is tender.
Sprinkle with the remaining 1 / 2 cup cheese.
Remove from heat , cover and let stand 4 minutes , until cheese is melted.
Serve with sour cream and green onions.
Ingredients
olive oil, long-grain white rice, salt, black beans, zucchini, chunky salsa, low-fat cheddar cheese, fresh cilantro, light sour cream, green onion