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Tomato Marinara Sauce
Spicy Pinto Bean and Chard Risotto
| By : |
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
6 servings
|
Ingredients
- 2 tablespoons olive oil
- 1 cup onions chopped, about
1/2 large onion - 1 clove garlic minced
- 1 1/2 cups Arborio rice
- 3 1/2 - 4 cups vegetable broth
- 1 3/4 cups pinto beans rinsed and drained,
15 ounce can - 1/3 cup green chiles diced
- 1 small bunch chard stems removed, leaves sliced into
1/4 inch wide ribbons - 1/4 teaspoon red pepper flakes
- 1/4 - 1/2 teaspoon sea salt
- 1/2 cup Vegan Pepperjack cheese optional, not necessary
Ingredients
|
Instructions
- Press Sauté to pre-heat the cooker. When the word "hot" appears on the display, add the oil and sauté the onions and garlic about 5 minutes, until the onions are translucent.
- Add the rice and continue to stir to coat the grains. Stir in the first
3 1/2 cups of vegetable broth. - Lock the lid in place. Press Manual and adjust to 4 minutes cooking time.
- When the beep sounds, quick release the pressure by pressing Cancel, and twisting the steam handle to Venting position.
- Press sauté and stir in the pinto beans, green chilies, chard ribbons, and remaining
1/2 cup of vegetable broth. - Cook, stirring constantly until the chard has wilted and the beans are heated through, about 4 minutes. The risotto should be creamy yet still al dente, with a bite to your tongue.
- Stir in the cheese, if using. Taste and add salt if you think it’s needed, and pinch more red pepper flakes, if you like more spice.
Letty graduated from The French Culinary Institute in Manhattan New York, which is now known as The International Culinary Center. She is the author of the cookbook Chocolate Snowball: and other Fabulous Pastries from Deer Valley Bakery and was the executive pastry chef at Deer Valley Bakery for over 30 years. Letty cooks seasonally inspired vegetarian food and (mostly) “healthy” desserts. Her goal is to inspire you with new and interesting meatless and plant-based recipes–seasonal whole foods and “healthier” desserts.
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I just made this. It was creamy with just the right amount of heat. Will definately make it again.
Everything was going well until I found out it was a recipe for beans from a can! But it was too late! It will be nice to add it’s for soaked beans. By the way what is the point to buy a pressure cooker if you cook beans from a can, just to say.