Pasta, Rice & Grains

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Black Rice Risotto

Difficulty:Easy
Prep Time:5 Minutes
Cook Time:1 Minutes

Ingredients

  • ■   low-sodium chicken broth
  • ■   extra-virgin olive oil
  • ■   8 oz black rice
  • ■   4 oz freshly ground pepper

Description

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 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. Recipe and photo from Foodtv.com

  • 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.
  • 3. Add the onion and cook until soft, about 4 minutes.
  • 4. Add the rice and cook, stirring, 1 minute.
  • 5. Reduce the heat to medium low. Stir in the wine until the liquid is absorbed, about 3 minutes.
  • 6. Ladle in 3/4 cup hot broth and cook, stirring constantly, until the liquid is absorbed, 6 to 7 minutes.
  • 7. Repeat with the remaining broth, adding 3/4 cup at a time, until the rice is tender but somewhat chewy, about 50 minutes.
  • 8. Stir in 3/4 teaspoon salt, pepper to taste and 1/2 cup parmesan.
  • 9. Divide among bowls.
  • 10. Top with the remaining 1/4 cup parmesan and the basil.
  • 11. Recipe and photo from Foodtv.com

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