Italian Black Bean & Zucchini Risotto - cooking recipe

Ingredients

1 tablespoon olive oil
2 cups long-grain white rice or 2 cups 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 cups shredded low-fat cheddar cheese, divided
1/4 cup chopped fresh cilantro
light sour cream (optional)
chopped green onion (optional)

Preparation

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.
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.