Vegan Black Rice Risotto: Creamy, Nutty, & Comforting
1 hour 40 minutes
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About Vegan Black Rice Risotto: Creamy, Nutty, & Comforting
This vegan black rice risotto recipe offers a comforting and flavorful twist on a classic Italian dish. Inspired by the warmth of traditional khichdi and risotto, this recipe uses homemade almond milk for a creamy texture and apple cider vinegar for a touch of bright acidity, all without wine or cheese.Unlike traditional risotto, this version requires overnight soaking of the black rice for optimal texture. The process of making your own almond milk adds a delightful nutty flavor, elevating the overall experience.Enjoy the satisfying creaminess and nutty depth of this vegan risotto, a perfect dish for a cozy night in or a special occasion. It's a celebration of simple ingredients transformed into a truly remarkable meal.
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Recipe Time & More
Prep10 minutes
Cook1 hour 30 minutes
Total1 hour 40 minutes
Ingredients
- 1/2 cup Rice black
- 8 Almonds
- 1/2 tsp Pepper
- 1 Onion medium sized
- 3 to 4 clove Garlic
- 1 1/4 tsp Apple Cider Vinegar
- 1 tbsp Olive Oil
- 4 cup Vegetable Broth i use water, optional
- Salt to taste
- Parsley for garnishing
Instructions
Prepare the Almond Milk
- Wash and soak the almonds overnight. Drain and blend with 1/2 cup water until smooth. Strain the mixture through a fine-mesh sieve to obtain almond milk.
Cook the Risotto
- Rinse the soaked black rice thoroughly. Heat the olive oil in a wide, shallow pan over medium heat. Add the chopped onions and sauté until softened and translucent, about 5 minutes.
- Add the minced garlic and sauté for another minute until fragrant.
- Add the drained black rice to the pan and stir gently to coat with the oil.
- Pour in 1 cup of vegetable broth (or water) and the apple cider vinegar. Season with salt and pepper. Stir well and bring to a simmer. Cook uncovered until most of the liquid is absorbed, stirring occasionally.
- Continue adding the remaining broth, 1 cup at a time, allowing each addition to be absorbed before adding more. This process should take approximately 30-40 minutes. Stir frequently to prevent sticking.
- Once the rice is cooked through and creamy, stir in the homemade almond milk and coarsely ground pepper. Adjust salt to taste.
- Remove from heat and garnish with fresh parsley.
- Serve warm and enjoy!
Recipe Notes
Expert Tips
- Soaking the black rice overnight is crucial for achieving the desired creamy texture. Don't skip this step!
- Use a wide, shallow pan to ensure even cooking and prevent the risotto from becoming too dry.
- Adjust the amount of liquid based on your preferred consistency. Some black rice varieties may absorb more liquid than others.
- For a richer flavor, you can toast the black rice lightly in the pan before adding the broth.
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Recipe Nutrition
Calories: 169kcalCarbohydrates: 33gProtein: 4gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1299mgPotassium: 161mgFiber: 2gSugar: 5gVitamin A: 681IUVitamin C: 4mgCalcium: 31mgIron: 1mg
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4 Comments
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What a delicious recipe! Thanks for posting.
Looks so wonderful! Thanks for posting.
I’m excited to make this at home!
What a delicious idea! Thanks for sharing.