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!

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Heat the vegetable stock in a small saucepan over low heat and keep it warm throughout the cooking process.

Step 2

In a large skillet or saucepan, heat the olive oil and 1 tablespoon of the butter over medium heat.

Step 3

Add the finely diced onion and sauté until softened and translucent, about 4-5 minutes.

Step 4

Stir in the minced garlic and cook for another 1-2 minutes, being careful not to let the garlic burn.

Step 5

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.

Step 6

Pour in the dry white wine and cook, stirring constantly, until the liquid is mostly absorbed.

Step 7

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.

Step 8

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.

Step 9

Turn off the heat and stir in the remaining tablespoon of butter for added creaminess. Adjust seasoning as needed.

Step 10

Garnish with chopped parsley and serve immediately, optionally with additional Parmesan on top.

Nutrition Facts

Serving size	2024.4 grams (2024.4g)

Amount per serving	% Daily Value*
Calories	2045

Total Fat 100.00g	128%
Saturated Fat 36.50g	183%
Polyunsaturated Fat 5.50g
Cholesterol 122mg	41%
Sodium 5368mg	233%
Total Carbohydrate 213.50g	78%
Dietary Fiber 36.20g	129%
Total Sugars 22.90g
Protein 67.70g	135%

Vitamin D 0IU	0%
Calcium 1088mg	84%
Iron 13mg	73%
Potassium 2876mg	61%

*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.

Source of Calories

Fat: 44.4%

Protein: 13.4%

Carbs: 42.2%