Black Soybean Risotto with Spinach

If you can't find black soybeans with the other canned beans in your grocery store, look in the organic foods section.


6 servings (serving size: 1 1/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 260
Caloriesfromfat 29 %
Fat 8.5 g
Satfat 3.4 g
Monofat 2.8 g
Polyfat 1.6 g
Protein 11.7 g
Carbohydrate 36.1 g
Fiber 5.4 g
Cholesterol 11 mg
Iron 2.7 mg
Sodium 794 mg
Calcium 202 mg


5 cups organic vegetable broth (such as Swanson Certified Organic)
2 teaspoons olive oil
1 cup finely chopped onion
2 teaspoons finely chopped fresh rosemary
2 teaspoons finely chopped peeled fresh ginger
2 garlic cloves, minced
1 cup uncooked Arborio rice
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
1/2 cup (2 ounces) grated fresh Parmesan cheese
1 (15-ounce) can black soybeans, rinsed and drained (such as Eden Organic)
2 (6-ounce) packages fresh baby spinach
1 tablespoon butter


Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Heat oil in a large saucepan or Dutch oven over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add rosemary, ginger, and garlic; cook 2 minutes, stirring frequently. Add rice; cook 3 minutes, stirring constantly. Stir in 1/2 cup broth, salt, and pepper; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in Parmesan cheese and beans. Add spinach in batches, stirring constantly until spinach wilts. Stir in butter.