Black Rice Risotto
Print Recipe
5 from 1 vote

Black Rice Risotto with Mushrooms and Caramelized Onions

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Side
Cuisine: Italian
Servings: 6 servings
Calories: 246kcal
Author: Vaishali ยท Holy Cow! Vegan Recipes

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 246kcal | Protein: 7.7g | Fat: 9.2g | Fiber: 3.3g | Sugar: 6g