Black Rice Risotto

  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 5 min
  • Cook: 1 hr 5 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. Bring the broth to a simmer in a saucepan over medium-high heat; cover and keep warm.
  2. 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.
  3. 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.
  4. 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.
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