Black Soybean Risotto with Spinach

Black Soybean Risotto with Spinach (Adapted from CL)

5 cups vegetable broth
2 teaspoons olive oil
1 cup finely chopped onion
2 teaspoons chopped fresh rosemary
2 teaspoons minced fresh ginger
2 garlic cloves, minced
1 cup dry Arborio rice
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
2 ounces fresh grated Parmesan cheese
15-ounce can black soybeans, rinsed and drained
10 ounces fresh baby spinach
1 tablespoon butter

In a medium saucepan, add broth and bring to a simmer. Reduce heat to low and keep warm.

In a large saucepan, heat oil over medium heat. Add onion and cook until tender - about 5 minutes. Mix in rosemary, ginger and garlic. Cook until fragrant - about 2 minutes. Stir in rice and cook for 3 minutes. Add 1/2 cup warmed broth, salt, and pepper. While stirring constantly, cook until the liquid is almost absorbed. Add remaining warmed broth, 1/2 cup at a time, stirring constantly until broth is absorbed before adding the next. This should take around 20 minutes. Mix in Parmesan and beans. Add handfuls of spinach, stirring until spinach wilts, until all of the spinach is added. Mix in butter and serve.

Makes 4 servings.

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