Mexican

Slow Cooker Black Bean and Corn Risotto is for Dinner.

Slow Cooker Black Bean and Corn Risotto takes 10 minutes to prepare.

Slow Cooker Black Bean and Corn Risotto takes 105 minutes to cook.

Slow Cooker Black Bean and Corn Risotto makes 6 servings.

The ingredients for Slow Cooker Black Bean and Corn Risotto are:

1 Cup Arborio Rice
4 Cups Chicken Stock (substitute veggie if desired)
1 Tablespoon Olive Oil
1 Can Reduced Sodium Black Beans (rinsed)
1 Cup frozen corn
1 Bell Pepper (any color), Diced
1 Small Onion, Diced
1 1/2 Tablespoons Cumin
2 Teaspons Chili powder
1 Pinch Cayenne Pepper (optional)
Salt and Pepper to taste (we reduce sodium as much as possible here, so I didn't add any salt)
1 Teaspoon Garlic Powder
1 Cup 2% Cheddar Cheese

Cilantro for garnish (optional)

A dollop of sour cream for serving is nice! (not included in nutritional count)

Here is how you make Slow Cooker Black Bean and Corn Risotto:

Saute onion and bell pepper in a small pan with olive oil. When the veggies have softened, toss them, the beans, and corn into the crock pot. Add 1 cup of Arborio rice (can be found in your ethnic food section). Toss to combine. Add spices and stock and stir again. Cover with lid and cook for 1.5-2 hours on HIGH. (It takes 1 hr and 45 mins with my slow cooker, but I think mine runs a bit hotter than most). Risotto is done when it is creamy and soft. Mix in Cheese at the very end and serve immediately! Serving Size:?Makes 6 1-cup servings

The nutritional information for Slow Cooker Black Bean and Corn Risotto is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 274.8

• Total Fat: 7.1 g
• Cholesterol: 16.7 mg
• Sodium: 796.0 mg
• Total Carbs: 44.6 g
• Dietary Fiber: 7.0 g
• Protein: 12.4 g

Slow Cooker Black Bean and Corn Risotto is Mexican cuisine.

The dietary needs meet for Slow Cooker Black Bean and Corn Risotto is Vegetarian