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Black Rice Risotto
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5 from 10 votes

Black Rice Risotto with Mushrooms and Caramelized Onions

Black rice, packed with antioxidants and protein, is one of the healthiest foods on the planet. It is, in fact, a superfood. In this one-pot recipe for Black Rice Risotto with mushrooms and caramelized onions, it is also super-delicious.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Side
Cuisine: Italian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 246kcal

Ingredients

  • 1 cup black rice
  • 4-5 cups of hot water (vegetable stock is even better)
  • 3 teaspoon olive oil
  • 3 medium onions, one chopped and the other two thinly sliced
  • 1 teaspoon minced garlic
  • ¼ cup of white wine, optional
  • 12 button mushrooms, sliced
  • 1 teaspoon red pepper flakes
  • Salt and ground black pepper to taste
  • 1 teaspoon sugar
  • ½ cup cashews
  • 2 tablespoon 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 tablespoon nutritional yeast, or leave it out altogether and just use the cashew paste.
  • Heat 1 teaspoon 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 ½ cup of water and let it cook until the water evaporates, stirring frequently. Just before the rice dries completely, add another ½ 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 teaspoon 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