Risotto of Fennel and Black Beans

This brown rice risotto made with fennel and black beans is a simple vegetarian dish you can whip up on a weeknight in less than 1 hour.

• Preparation Time: 15 mins
• Cooking Time: 31 mins
• Total Time: 46 mins
• Calories: 281 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.