Risotto of Fennel and Black Beans recipe

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Ingredients

2 tablespoons olive oil
1 bulb fennel, cored and finely chopped
1 onion, finely chopped
1 tablespoon water
3 cloves garlic, crushed
½ cup brown rice, rinsed well
2 cups vegetable stock, warmed
1 (15 ounce) can black beans, rinsed

Nutrition Info

280.6 calories
carbohydrate: 43.9 g
cholesterol: : -
fat: 8.2 g
fiber: 10.5 g
protein: 9.5 g
saturatedFat: 1.2 g
servingSize: -
sodium: 577.8 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a nonstick saucepan over medium heat. Add fennel, onion, water, and garlic, cook and stir until onion starts to soften, about 5 minutes. Stir in rice until coated with oil and lightly toasted, 1 to 2 minutes.

  2. Stir 1 cup broth into the saucepan, cook until rice absorbs broth, about 5 minutes. Add broth a ladleful at time, stirring until rice is tender and creamy, 15 to 20 minutes in all. Stir in black beans, cook until heated through, about 5 minutes.

Recipe Yield

4 servings

Recipe Note

A simple dish but can take some time. Gluten free, nightshade free, dairy free.

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