Wednesday, May 4, 2016

Tonight's dinner

Mexican Risotto

Dice half a medium onion, half a medium red pepper and 2-3 cloves of garlic. Add olive oil to a 10" skillet and sauté the veggies for 3 minutes. Add 1 cup Aborio rice and sauté for 2 minutes. Add 4 cups vegetable broth to the pan in 1/2 cup increments and cook down in between stirring continually. When the broth is done, turn the heat off and add 1 15oz. can of black beans drained and 1/3 cup grated cheddar cheese. Mix together and serve hot. Makes 4-5 servings

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