Ingredients
- 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
Directions
- Bring the broth to a simmer in a saucepan over medium-high heat; cover and keep warm.
- Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft.
- 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.
