Black Rice Risotto


  • 6 cups vegetable broth
  • 1 tbsp olive oil
  • 1 onion, finely diced
  • 1 1/2 cups black rice
  • 1/2 cup dry white wine
  • 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. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft.
  3. Add the rice and cook, stirring, 1 minute. Reduce the heat to medium low.
  4. Stir in the wine until the liquid is absorbed, about 3 minutes.
  5. Ladle in 3/4 cup hot broth and cook, stirring constantly, until the liquid is absorbed, 6 to 7 minutes.
  6. Repeat with the remaining broth, adding 3/4 cup at a time, until the rice is tender but somewhat chewy, about 50 minutes.
  7. Stir in 3/4 teaspoon salt, pepper to taste and 1/2 cup parmesan.
  8. Divide among bowls.
  9. Top with the remaining 1/4 cup parmesan and the basil.