Using homemade vegetable stock adds an extra depth of flavor (but bouillon works just fine!) White or pinto beans bring extra protein, but if you’ve made chickpeas recently, feel free to use whatever you have on hand. Herbaceous and savory, this bowl works well with extra greens if you like or use your extra fennel for this radicchio + apple fall salad. A great way to use up that extra inkling of wine in your fridge and an inviting indulgence to share with friends. Brown rice risotto is sure to become a favorite stovetop meal in no time.
I love a creamy, warming risotto as the weather turns cold. Making the most of seasonal produce and favorite fall flavors, this recipe is a nourishing and cozy dinner option. Brown rice risotto is packed with fiber and a subtle nutty taste that pairs well with the anise tones of fennel and savory hits of sage and shallot. Nutritional yeast brings a cheesy-like umami for a comforting bowl of grains.
Sage, fennel, and white bean brown rice risotto
Making the most of seasonal produce and favorite fall flavors, this recipe is a nourishing and cozy dinner option.
makes: 4 servings | prep time: 20 min | cook time: 40 min | total time: 60 min
Ingredients
- 1 cup brown rice (I used short grain)
- ½ fennel (including stems)
- 1 medium shallot
- 2 large sprigs sage, approx ¼ cup roughly chopped
- 2 tbsp olive oil
- 1/4 tsp black pepper, or a few good twists of your grinder
- 1 cup dry white wine
- 2 cups vegetable stock
- 1 tsp kosher salt
- 1 can white or pinto beans
- 2 tbsp nutritional yeast
- ¼ - ½ lemon, juiced, to taste
To-Do's
- Wash rice in medium bowl by covering with water and using your hand to stir. Strain water, cupping your hand to catch rice grains. Repeat twice until water is clear. Set aside.
- Thinly slice or mandolin fennel. Include stem and fronds. Save a few fronds to garnish, set aside.
- Peel and finely chop shallot and sage.
- In a large pan or pot heat olive oil. Once hot, drop in shallot and sage and sauté 3 – 4 minutes, until shallots are translucent and fragrant. Add black pepper.
- Add in rice and stir 1 – 2 more minutes.
- Pour in white wine. Continue to stir 5 – 7 minutes or until the wine has been absorbed. It’s important to add the wine first as this cooks off the alcohol.
- Once absorbed, add in 1 cup vegetable stock. Continue stir slowly until absorbed.
- Add in fennel slices and kosher salt, sautéing 2 – 3 more minutes.
- Add in beans, including liquid from the can. Stir to combine.
- Pour in additional 3 cups of vegetable stock, 1 cup at a time, allowing each addition to absorb into the rice. Stir ever so often, making sure the rice does not stick to the bottom.
- Stir in nutritional yeast and lemon juice.
- Enjoy! Garnish with sage or fennel fronds and finishing salt if desired. This keeps well in the refrigerator 3 – 4 days.
