Black Bean and Brown Rice Risotto Recipe

Chef Judy Gilliard
Servings: 12

• 3 tablespoons olive oil
• 1 medium onion, chopped
• 1 teaspoon red chili flakes
• 1 teaspoon black pepper
• 2 cups brown rice, medium-grain
• 1 teaspoon fresh cracked pepper
• 1/2 cup dry vermouth
• 4 cups low sodium chicken broth
• 1 green bell pepper chopped
• 1 red bell pepper chopped
• 1 cup parmesan cheese, grated
• 1/2 cup fresh parsley, chopped
• 4 cups black beans, cooked

1. Heat oil and sauté onion until soft.
2. Add rice, red chili flakes, black pepper and sauté over medium-high heat until all rice is coated with oil.
3. Add vermouth and stir until absorbed.
4. Add chicken broth one cup at a time until the rice absorbs liquid. (Have extra water ready in case you need it.) Cook until rice is tender, stirring constantly. Stir in chopped pepper and cook them only until crisp tender, to add more texture to the risotto.
5. Add cooked black beans, parsley and Parmesan cheese and fold in.

Per Serving : 286 Calories; 7g Fat (21.2% calories from fat); 14g Protein; 41g Carbohydrate; 6g Dietary Fiber; 5mg Cholesterol; 302mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fat.