Low Fat Italian Black Bean And Zucchini Risotto Recipe

Ingredients

1 tablespoon olive oil

2 cups long-grain white rice

-- or arborio rice

1/4 teaspoon salt

15 ounces black beans, rinsed and drained

2 small zucchini, thinly sliced

1 cup prepared chunky salsa

1 1/2 cup reduced-fat shredded cheddar cheese, divided

1/4 cup chopped fresh cilantro

light sour cream, optional

chopped green onions, optional

Method

1.In large deep skillet over medium heat, heat oil.

Add rice; stir to coat with oil.

Stir in 4 cups water and salt; bring to a boil.

Reduce heat; cover and simmer about 15 to 18 minutes, until most of the liquid is absorbed.

Stir black beans, zucchini, salsa, 1 cup cheese and cilantro into rice mixture.

Cover; cook about 8 minutes, until zucchini is tender.

2.Sprinkle with the remaining 1/2 cup cheese.

Remove from heat, cover and let stand 4 minutes, until cheese is melted.

Serve with sour cream and green onions.

Makes 6 servings.

Preparation time: 10 minutes.

Cooking time: 35 minutes.

Per serving: About 401 cal, 17 g pro, 68 g car, 5 g fat, 11% cal from fat, 30 mg chol, 1137 mg sod, 9 g fiber.

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