Marbled Black Bean and White Bean Risotto

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A visually striking risotto with delicate marbling of black and white bean purees, inspired by the contrasting colors of The Wizard of Oz. This mediterranean-inspired vegetarian (vegetarian) ready in about 60 minutes pairs Arborio rice, Vegetable broth, (15 oz, drained) White beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.6 (9 ratings) Prep: 25 min Cook: 35 min Serves 4 Mediterranean cuisine 430 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small saucepan, combine 1 can white beans with 1/2 cup vegetable broth and 1 tbsp olive oil, blending until smooth; season with salt and pepper.
  2. Step 2: In a separate bowl, blend 1 can black beans with 1/2 cup vegetable broth and 1 tbsp olive oil until smooth, then season with salt and pepper.
  3. Step 3: Heat 1 tbsp olive oil and 1 tbsp butter in a large saucepan over medium heat. Add 1 diced yellow onion and cook for 5 minutes until softened, then add 2 minced garlic cloves and cook for 1 minute until fragrant.
  4. Step 4: Add 1.5 cups Arborio rice to the saucepan and stir to coat, then add 1/2 cup vegetable broth and cook for 2 minutes, stirring constantly.
  5. Step 5: Add 1 cup vegetable broth and cook for 20-25 minutes, stirring frequently, until rice is tender and broth is absorbed.
  6. Step 6: Stir in 1/2 cup white bean puree and 1/4 cup black bean puree, gently mixing to create a marbled effect.
  7. Step 7: Remove from heat, stir in 1/2 cup grated Pecorino Romano cheese and 1 tbsp lemon juice until melted.
  8. Step 8: Season with salt and pepper to taste, then top with 2 tbsp chopped fresh parsley.

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Frequently asked questions

How long does Marbled Black Bean and White Bean Risotto take to make?

Total time is about 60 minutes (25 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Marbled Black Bean and White Bean Risotto?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.

Can I substitute ingredients in Marbled Black Bean and White Bean Risotto?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Marbled Black Bean and White Bean Risotto for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Marbled Black Bean and White Bean Risotto vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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