Black Rice Risotto (Ellie Krieger) |
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Prep Time: 5 Minutes Cook Time: 65 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
6 cups low-sodium chicken broth |
1 tablespoon extra-virgin olive oil |
1 medium onion, finely diced |
1 1/2 cups black rice |
1/2 cup dry white wine |
kosher salt and freshly ground pepper |
3/4 cup grated parmesan cheese |
1/4 cup fresh basil leaves, thinly sliced |
Directions:
1. Bring the broth to a simmer in a saucepan over medium-high heat; cover and keep warm.
2. Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft, about 4 minutes. 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.
3. 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.
4. 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.
5. Photograph by Andrew Mccaul
6. Serves:4
7. Calories 450
8. Total Fat 13 grams
9. Saturated Fat: 5 grams
10. Total Carbohydrate: 65 grams
11. Protein 21 grams
12. Sugar: 3 grams
13. Fiber: 6 grams
14. Cholesterol: 15 milligrams
15. Sodium: 780 milligrams
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