- Calories 260
- Caloriesfromfat 29%
- Fat 8.5g
- Satfat 3.4g
- Monofat 2.8g
- Polyfat 1.6g
- Protein 11.7g
- Carbohydrate 36.1g
- Fiber 5.4g
- Cholesterol 11mg
- Iron 2.7mg
- Sodium 794mg
- Calcium 202mg
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.
How to Make It
Step 1
Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Step 2
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.
You May Like
emilyhuston's Review
I made this tonight, looking for a recipe to use up some black soybeans a friend gave me. I will be making this again; it was absolutely scrumptious!
Granted, I veganized/modified the recipe a bit: left out the onion (didn't have one), added a bit of pepper puree for spicy goodness, upped the garlic and ginger, used frozen spinach instead of fresh, subbed olive oil for the butter, and left out the Parmesan (unnecessary). I also added the spinach before the beans, so as to not break the fragile beans while spinach-stirring.
VeganVikki's Review
Loved this! I didn't use parmesan and didn't use a substitute -it was still loved by all the family.
EllenDeller's Review