Southwest Pinto Bean Chard Risotto by Pressure Cooking Today

olive oil, onion, garlic, short grain italian arborio rice, vegetable broth, pinto beans, green chilis, chard, red pepper flakes, sea salt


– 2 tablespoons olive oil
– 1 cup chopped onions, about 1/2 large onion
– 1 clove garlic, minced
– 1 1/2 cups short grain Italian Arborio rice
– 3 1/2 to 4 cups vegetable broth
– 1 3/4 cups (one 15-ounce can) pinto beans, rinsed and drained
– 1/3 cup diced green chiles
– 1 small bunch chard, stems removed, leaves sliced into 1/4-inch wide ribbons
– 1/4 teaspoon red pepper flakes, or 1/2 cup grated pepper jack cheese
– 1/4 to 1/2 teaspoon sea salt




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