Black Rice Risotto

Total Time:
1 hr 10 min
Prep:
5 min
Cook:
1 hr 5 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 6 cups low-sodium chicken broth
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, finely diced
  • 1 1/2 cups black rice
  • 1/2 cup dry white wine
  • Kosher salt and freshly ground pepper
  • 3/4 cup grated parmesan cheese
  • 1/4 cup fresh basil leaves, thinly sliced
Directions

Bring the broth to a simmer in a saucepan over medium-high heat; cover and keep warm.

Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft, about 4 minutes. Add the rice and cook, stirring, 1 minute. Reduce the heat to medium low. Stir in the wine until the liquid is absorbed, about 3 minutes.

Ladle in 3/4 cup hot broth and cook, stirring constantly, until the liquid is absorbed, 6 to 7 minutes. Repeat with the remaining broth, adding 3/4 cup at a time, until the rice is tender but somewhat chewy, about 50 minutes.

Stir in 3/4 teaspoon salt, pepper to taste and 1/2 cup parmesan. Divide among bowls. Top with the remaining 1/4 cup parmesan and the basil.

Photograph by Andrew Mccaul

Serves:4

Calories 450

Total Fat 13 grams

Saturated Fat: 5 grams

Total Carbohydrate: 65 grams

Protein 21 grams

Sugar: 3 grams

Fiber: 6 grams

Cholesterol: 15 milligrams

Sodium: 780 milligrams


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    This recipe is featured in:

    Healthy Main Dish Recipes