This Southern black bean risotto is so flavorful, you won't even notice it's meat-less

Cooktop Cove: This Southern black bean risotto is so flavorful, you won't even notice it's meat-less

By Audrey Michels

“Southern comfort food” and “vegetarian” don’t always go together (unless we’re talking about sides or desserts), but this risotto is so creamy, filling, and flavorful you won’t even notice there’s no meat in it! This is the perfect recipe for those days you just don’t feel like making an extra trip to the grocery store, because you can buy and keep most of the ingredients in the pantry for months.

The two fresh ingredients, feta cheese and tomatoes, might be left over from yesterday’s Greek salad, but the combination of hot risotto, fresh juicy tomato, and the added tang and creaminess from the feta makes this one of the most satisfying meals you can make in one pot. And did I mention it’s vegetarian?

Southern Black Bean Risotto

20 minutes

40 minutes

1 generous glug olive oil

2 cloves garlic, pressed

1 small yellow onion, diced

1 cup Arborio rice

2 teaspoons chili powder

1 teaspoon cumin

Salt and pepper, to taste

½ cup canned black beans, drained

3-4 cups vegetable stock (room-temperature)

½ cup cherry tomatoes

¼ cup feta cheese (or vegan alternative), crumbled

Add the glug of olive oil to a medium saucepan and place over a medium heat.

Add the garlic, onion, and a pinch of salt and sweat until the onion is translucent.

Add the rice, chili powder, and cumin and stir to coat every grain of rice in the seasonings and oil.

Add the beans and stir.

Add enough stock to cover the mixture, and reduce the heat to medium-low. Bring to a simmer.

Stir until the liquid is fully absorbed into the rice, then add more, repeating with remaining stock until the mixture is thick and the rice is chewy but not crunchy (about 18-20 minutes).

Remove the pot from the heat and stir in the feta and cherry tomatoes, reserving a bit to garnish if you're feeling fancy.