Black Rice Risotto (Vegan Recipe)
14 December, 2016
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.
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Ingredients Â
- 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 cup vegetable broth optional , I use water
- salt to taste
- parsley for garnishing
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InstructionsÂ
- 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. Saute 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.
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