Black Soybean Risotto with Spinach

Unusual combination of flavors that turned out very well. I made as written but added a minced hot pepper. Despite the Latin American presence of black beans, this tasted more Italian (perhaps the rosemary?) and we enjoyed it as a main course with white wine, steamed summer squash, and a green salad with nectarine slices and poppyseed dressing.

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.

Loved this! I didn't use parmesan and didn't use a substitute -it was still loved by all the family.