Black Rice Risotto
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 450
- Total Fat
- 13 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 15 milligrams
- Sodium
- 780 milligrams
- Carbohydrates
- 65 grams
- Dietary Fiber
- 6 grams
- Protein
- 21 grams
- Sugar
- 3 grams
- Total: 1 hr 10 min
- Prep: 5 min
- Cook: 1 hr 5 min
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.