RISOTTO OF FENNEL AND BLACK BEANS

Risotto of Fennel and Black Beans image

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

Provided by Cassie

Categories Main Dish Recipes Rice Risotto Recipes

Time 46m

Yield 4

Number Of Ingredients 8

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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

Steps:

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.

Nutrition Facts : Calories 280.6 calories, Carbohydrate 43.9 g, Fat 8.2 g, Fiber 10.5 g, Protein 9.5 g, SaturatedFat 1.2 g, Sodium 577.8 mg, Sugar 1.5 g