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 caloriescarbohydrate: 43.9 gcholesterol: : -fat: 8.2 gfiber: 10.5 gprotein: 9.5 gsaturatedFat: 1.2 gservingSize: -sodium: 577.8 mgsugar: 1.5 gtransFat: : -unsaturatedFat: : -
Directions Risotto of Fennel and Black Beans
Directions
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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.
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.