Black Bean and Coconut Milk Risotto with Lime

Heat the vegetable broth in a saucepan and keep it warm over low heat.

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.

Add the garlic and red pepper flakes (if using) and cook for another minute until fragrant.

Add the Arborio rice and cook, stirring constantly, for 1-2 minutes until the grains are slightly translucent.

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.

Stir in the coconut milk, black beans, lime zest, and lime juice. Season with salt and pepper to taste.

Cook for another 2-3 minutes, stirring constantly, until heated through.

Remove from heat and let sit for a minute to allow the risotto to thicken slightly.

Serve immediately, garnished with chopped cilantro.