Black Rice Risotto (Comfort Food Takes A Vegan Turn)

4 from 3 votes

Khichdi for the Indians. Risotto for the Italians. Comfort food can take any name but ultimately it is all about conveying the feeling of sheer happiness.
The feeling of being connected to everything dear yet the euphoria of soaring in the clouds without any strings attached. That's the magic of comfort food. It makes you feel alive all over. Again and again.
And that's precisely why we go seeking for our grandmother's or mother's recipes when we are feeling low. It triggers all those childhood memories of being held in a warm embrace, being rocked to comfort and then being pampered silly with the dish of our choice.
Of the phenomenal taste of all those slow cooked recipes that only love and patience can achieve. And lots of patience is what it takes to cook up a risotto. Especially when you are making it black rice.
Unlike the traditional variety that calls for the use of wine and cheese, I made one without using either.
I added a touch of vinegar to get that acidity and used some almond milk towards the end for that creamy texture. Cooked it in a open shallow pan by adding just enough liquid at regular intervals. And loved the way it turned out. Nice, rich, creamy and nutty.
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Served AsBrunch, Lunch
Recipe Taste Salty
Servings 3


  • 1/2 cup Black rice
  • 8 almonds
  • 1/2 teaspoon pepper
  • 1 onion medium sized
  • 3 to 4 cloves garlic
  • 1 1/4 teaspoon apple cider vinegar
  • 1 tbsp olive oil
  • 4 cup vegetable broth optional, I use water
  • Salt to taste
  • Parsley for garnishing


  • Wash and soak the black rice overnight. Soak the almonds separately.
  • Peel the almonds and grind into a fine paste. Dilute with 1/2 cup water and grind for another 30 seconds. Strain the almond milk.
  • Heat the olive oil in a pan. Add finely chopped onions and garlic. Sauté till the onions just start to caramelize.
  • Add the drained rice and give it a gentle stir.
  • Add 1 cup broth/water along with the vinegar. Sprinkle some salt. Let it cook uncovered till the liquid is almost absorbed/evaporated.
  • Add another cup of liquid and let it cook. Repeat the process till the rice is mushy and the risotto looks creamy.
  • Add the almond milk and the coarsely ground pepper. Stir it in . Adjust the salt if required.
  • Remove from the flame .
  • Garnish with chopped parsley and serve warm.

Please appreciate the author by voting!

4 from 3 votes

Recipe Nutrition

Calories: 169 kcal | Carbohydrates: 33 g | Protein: 4 g | Fat: 3 g | Saturated Fat: 0.4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 1299 mg | Potassium: 161 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 681 IU | Vitamin C: 4 mg | Calcium: 31 mg | Iron: 1 mg

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Sweta Biswal
Sweta Biswal

From authentic recipes from Odisha to low calorie delights, I blog and share it. It is a reflection of my healthy eating and living habits.

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