This risotto is unlike the traditional variety that calls for the use of wine and cheese. 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.
Ingredients & Quantity
- 1/2 cup Black rice
- 8 almonds
- 1/2 tsp freshly ground pepper
- 1 medium sized onion
- 3-4 garlic cloves
- 1 1/4 tsp apple cider vinegar
- 1 tbsp olive oil
- 4 cups vegetable broth ( optional , I use water )
- salt to taste
- parsley for garnishing
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