Valli gives us ample preparation time and even reminders to get us started on the month long mega marathons. So for September, I knew that the theme was protein rich foods very well ahead. But as usual, I never got around doing any preparation. What I didn’t realize was that With a two month long India trip in between, there wouldn’t be enough time once I come back.
Still I decided to participate for this month. My main confidence came from the fact that our daily food involves a decent serving of protein. So catching up won’t be very difficult. Also I already had about ten recipes in my drafts folder (magic folder) to get me started.
This is one of the recipes from the draft. I had made this risotto with mushrooms and black beans a while back. I love black beans and go around adding a handful or a cup of it to a lot of recipes. The combination of cheese, broccoli and beans makes the protein factor look good. And to think that I wasn’t planning on a protein high meal when I was preparing this recipe :-)…
Risotto is made using Arborio rice but the Indian idli rice is a good substitution and that’s what I used. Read on for the recipe.
Recipe adapted from: Sweet and Savory
Serves : 4
- 2 tablespoons olive oil or butter
- 1 medium onion, chopped
- 1 cup broccoli florets
- 1 1/2 cups Arborio rice*
- 1 cup cooked black beans
- 200 gms mushrooms, sliced
- 4 cups vegetable broth
- 1/2 cup cheese
- salt and pepper
* I used idli rice instead
Heat oil or butter in your Instant Pot (Saute Mode) or a thick bottomed pan. Add the chopped onions and saute till pink. Add the sliced mushrooms and broccoli florets. Saute for a few seconds.
Add the rice, saute it so that it is coated in the oil. Add the cooked black beans and 4 cups of broth. Season with salt and pepper.
Change the mode from Saute to either rice or Manual. Cook for about 10 minutes. Release the pressure and stir in the cheese. Mix well and serve hot. If you wish, you can sprinkle a handful of sautéed mushrooms on top before serving.