Healthy and eye-catching dish
Black rice is a highly nutritious, antioxidant-rich grain that is also an excellent source of protein. This vegetable risotto recipe is not only healthy and filling, but its unique color makes it a truly eye-catching dish for any meal. A perfect choice for those looking for a gluten-free, yet tasty and nutritious alternative to traditional rice dishes.
Vegetable risotto with black rice
Ingredients (serves about 4)
- 1-1.5 cups black rice
- 1 medium red onion, finely chopped
- 1 cup green peas (fresh or frozen)
- 1 cup corn (fresh, canned or frozen)
- 2 cloves garlic, finely chopped
- 3-4 cups vegetable stock (warm)
- 2 tablespoons olive oil or butter
- 1 dl white wine (optional)
- salt, pepper to taste
- fresh parsley and basil (optional)
- grated parmesan (optional)
Preparation
In a large pan, heat the olive oil or butter, then sauté the chopped red onion until translucent. Add the garlic, then the black rice, and stir. If using wine, pour in and cook until evaporated. Then add the warm vegetable stock a ladleful at a time, stirring constantly. When the rice has absorbed the liquid, it's time for the next batch - repeat until the rice is tender but still slightly crunchy (about 30-35 minutes).
Add the peas and corn during the last 10 minutes of cooking to keep them crisp and crunchy. Season with salt and pepper before serving, then sprinkle with fresh herbs and Parmesan cheese if desired.
