Risotto of Fennel and Black Beans
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Ingredients46 m servings 281
Original recipe yields 4 servings
- 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.
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- Cook's Note:
- You may need more vegetable stock. The brown rice can take a lot of fluid and time to soften up.
Per Serving: 281 calories; 8.2 43.9 9.5 0 578 Full nutrition
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