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Risotto of Fennel and Black Beans

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"A simple dish but can take some time. Gluten free, nightshade free, dairy free."
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46 m servings 281 cals
Original recipe yields 4 servings

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  • Prep

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  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.


  • Cook's Note:
  • You may need more vegetable stock. The brown rice can take a lot of fluid and time to soften up.

Nutrition Facts

Per Serving: 281 calories; 8.2 g fat; 43.9 g carbohydrates; 9.5 g protein; 0 mg cholesterol; 578 mg sodium. Full nutrition

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