Risotto With Black Beans & Olives - cooking recipe

Ingredients

1 tablespoon olive oil
1 cup coarsely chopped onion
2 garlic cloves, peeled and finely chopped
1 1/2 cups arborio rice
3 1/2 cups chicken stock or 3 1/2 cups vegetable stock, divided
1 teaspoon dried oregano
1 teaspoon salt, less if using salted stock
1/2 cup pimento stuffed olive, coarsely chopped
1 cup cooked black beans
1/3 cup chopped fresh coriander
fresh ground black pepper

Preparation

In pressure cooker, heat the oil.
Saute the onions and garlic until soft but not brown, about 2 minutes.
Stir in the rice, coating thoroughly with the oil.
Stir in 3 1/2 cups of the stock, the oregano and salt.
Lock the lid in place and, over high heat, bring to high pressure.
Lower the heat just enough to maintain high pressure; cook 5 minutes.
Reduce pressure with a quick-release method.
Remove lid, tilting it away from you to allow any excess steam to escape.
The risotto will continue to absorb liquid at this point and should end up being slightly soupy.
If necessary, stir in a bit more stock with the olives, black beans, coriander and pepper.
Cook over medium heat, stirring constantly, until rice is tender but chewy.
Serve immediately in shallow soup bowls.