Black bean and corn risotto is one of the best weeknight meals! It is deeply flavorful thanks to cumin, chili powder, oregano and garlic, and tomato sauce. Plus, it can be done in 30 minutes or less! Because some nights you need a filling dinner that doesn’t keep you in the kitchen for hours.
As with a lot of the food I make for my family, I can’t take the credit for inventing it. This meal is one from my childhood. My mother made this for us often- which is why I think I love it so much. There was one cold night in particular I remember her making it. I was curled up reading a book and enjoy a big bowl of this risotto with a warm tortilla on the side- so comforting. Good food and a good book are two of my favorite things!
Although this recipe is great during cold weather, I actually make it year round. I love to add fresh summer corn to it, or top it with fresh cilantro and radishes. Some guacamole on the side wouldn’t be a bad idea either! So don’t wait till it’s snowing to try it!
Black bean and corn risotto also makes amazing left-overs if you need some lunches for the week. It reheats really well, and as with a lot of dishes, the spices become more flavorful the next day. I will usually make a large batch and then eat it for a couple days afterwards. It makes a great no-fuss, quick lunch rolled up in a burrito!
- Arborio rice is traditionally used in a risotto recipe, however regular rice works very well too! I have made it with jasmine rice more often than anything because I always have it stocked in my pantry. If you use arborio rice, it will turn out a little more creamy!
- My roasted tomatillo and garlic salsa would be really good with this risotto!
- This is a naturally plant-based recipe!
- 3½ cups vegetable broth or water
- 1 15 oz can tomato sauce
- ½ teaspoon sea salt
- 1 tablespoon olive oil
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 2 teaspoons oregano
- 4 cloves of garlic, minced
- 1 cup jasmine or arborio rice
- 1 1/12 cups fresh or frozen corn
- 1 15 0z can black beans
- chopped cilantro
- sliced radishes
- lime wedges
- grated cheese
- In a small sauce pan heat up the vegetable broth, ½ cup tomato sauce, and salt just until warm. It can be warming up with you toast the spices and rice. Keep warm while making the risotto.
- In a large soup pot, heat the olive oil over medium heat. Add the cumin, chili powder, oregano, and minced garlic and sauté for 1 minute. Add the rice and stir to coat it in the oil. Add in the rest of the can of tomato sauce, the corn, and ½ cup broth mixture and stir to combine.
- Add a ½ cup of the broth to the rice at a time waiting to add the next addition until most of the liquid has been absorbed by the rice. While in the stage of adding the broth, be sure to stir the risotto very often so the rice absorbs the liquid evenly and the doesn't stick to the bottom of the pot.
- When the last of the broth has been added, turn off the heat and drain and rinse the can of black beans and add them to the risotto. Stir to combine so the beans can warm up. Serve immediately with your favorite toppings!