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Black Rice Risotto
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5 from 6 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 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Side
Cuisine: Italian
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Black rice risotto, Forbidden rice risotto
Servings: 6 servings
Calories: 246kcal


  • 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


  • 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.


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