Black Bean and Coconut Milk Risotto with Lime

A creamy and flavorful risotto made with black beans, coconut milk, and a bright hint of lime. This vegetarian dish is both comforting and satisfying, perfect for a weeknight dinner.

Prep Time

15 minutes

Total Time

45 minutes

Calories

585 kcal

Difficulty

Medium

Equipment

2 items

Cost

£1.32/serving

Season:

☀️ Summer

Meal Type:

Dinner

Cuisine:

Italian•Thai

Main Ingredient:

Vegetarian•Rice

Mood:

Comfort Food

Ingredients

Servings

1.5cupsArborio rice

£1.20

5cupsVegetable broth(Low sodium preferred)

£0.75

1canCoconut milk(Full-fat for best creaminess)

£1.20

1canBlack beans(Drained and rinsed)

£0.70

1mediumOnion(Finely chopped)

£0.30

2clovesGarlic(Minced)

£0.10

1Lime(Zest and juice)

£0.30

2tablespoonsOlive oil

£0.25

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack pepper(Or to taste)

£0.02

0.3cupCilantro(Chopped, for garnish)

£0.40

0.3teaspoonRed pepper flakes(Optional, for heat)

£0.05

Total Cost

£5.28

£1.32 per serving

Instructions

1.
Heat the vegetable broth in a saucepan and keep it warm over low heat.
2.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
3.
Add the garlic and red pepper flakes (if using) and cook for another minute until fragrant.
4.
Add the Arborio rice and cook, stirring constantly, for 1-2 minutes until the grains are slightly translucent.
5.
Add 1 cup of the warm vegetable broth to the rice and stir until the liquid is absorbed. Continue adding the broth, one cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process should take about 20-25 minutes, until the rice is creamy and al dente.
6.
Stir in the coconut milk, black beans, lime zest, and lime juice. Season with salt and pepper to taste.
7.
Cook for another 2-3 minutes, stirring constantly, until heated through.
8.
Remove from heat and let sit for a minute to allow the risotto to thicken slightly.
9.
Serve immediately, garnished with chopped cilantro.

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My Notes

Nutrition Information

Nutrition per serving (350g)

585 kcal / 2447 kJ

Carbs

79g

30% of RDA

Fat

23g

33% of RDA

Protein

16g

32% of RDA

Detailed Breakdown

Fibre

11 g

37% of RDA

Sugar

8 g

9% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

16 g

80% of RDA

Chef's Tips

Use warm broth to maintain the temperature of the rice and ensure even cooking.

Stir frequently but gently to release the starch from the rice and create a creamy texture.

Adjust the amount of lime juice to your taste preference.

For a richer flavor, add a tablespoon of butter or coconut oil at the end.

Top with a dollop of sour cream or vegan sour cream alternative for extra creaminess.

Cooking Equipment

Large pot or Dutch oven

Mixing spoon

Wine Pairings

No wine pairing suggestions available for this recipe.

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