Black Rice Risotto with Mushrooms and Caramelized Onions
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 6 servings
- 1 cup black rice
- 4-5 cups of hot water (vegetable stock is even better)
- 3 tsp olive oil
- 3 medium onions, one chopped and the other two thinly sliced
- 1 tsp minced garlic
- 1/4 cup of white wine, optional
- 12 button mushrooms, sliced
- 1 tsp red pepper flakes
- Salt and ground black pepper to taste
- 1 tsp sugar
- 1/2 cup cashews
- 2 tbsp white miso paste, optional
Make the cashew cheese for the risotto by blending together the cashews and the miso with enough water to make a smooth paste. If you don't have miso you could use 2 tbsp nutritional yeast, or leave it out altogether and just use the cashew paste.
Heat 1 tsp of oil in a saucepan.
Add the chopped onion, season with some salt, red pepper flakes and ground black pepper and saute until softened, about three to four minutes.
Add the garlic, saute for a few seconds, then add the mushrooms and white wine.
Turn up the flame to medium-high and cook until the wine has evaporated and the mushrooms have taken on a nice sheen.
Add the black rice, season with more salt and pepper to taste, and saute for a minute. Now add 1/2 cup of water and let it cook until the water evaporates, stirring frequently. Just before the rice dries completely, add another 1/2 cup of water. Repeat, stirring the risotto frequently, until the rice is cooked but still has a bite to it. This process takes some time, so be patient.
Now add the cashew cheese and mix well. The risotto should have a creamy, slightly soupy consistency when done. Add more salt if needed.
Now heat the remaining 2 tsp of oil in another saucepan, add the sliced onions and sugar with a pinch of salt, and saute, stirring frequently, until the onions turn golden brown.
Top the risotto with the caramelized onions and serve hot.
Calories: 246kcal | Protein: 7.7g | Fat: 9.2g | Fiber: 3.3g | Sugar: 6g