Black Rice Risotto

1. 1

   Bring the broth to a simmer in a saucepan over medium-high heat; cover and keep warm.

2. 2

   Meanwhile, heat the olive oil in a large saucepan over medium heat.

3. 3

   Add the onion and cook until soft, about 4 minutes.

4. 4

   Add the rice and cook, stirring, 1 minute.

5. 5

   Reduce the heat to medium low.

6. 6

   Stir in the wine until the liquid is absorbed, about 3 minutes.

7. 7

   Ladle in 3/4 cup hot broth and cook, stirring constantly, until the liquid is absorbed, 6 to 7 minutes.

8. 8

   Repeat with the remaining broth, adding 3/4 cup at a time, until the rice is tender but somewhat chewy, about 50 minutes.

9. 9

   Stir in 3/4 teaspoon salt, pepper to taste and 1/2 cup parmesan.

10. 10

    Divide among bowls.

11. 11

    Top with the remaining 1/4 cup parmesan and the basil.

12. 12

    Photograph by Andrew Mccaul

13. 13

    Serves:4

14. 14

    Calories 450

15. 15

    Total Fat 13 grams

16. 16

    Saturated Fat: 5 grams

17. 17

    Total Carbohydrate: 65 grams

18. 18

    Protein 21 grams

19. 19

    Sugar: 3 grams

20. 20

    Fiber: 6 grams

21. 21

    Cholesterol: 15 milligrams

22. 22

    Sodium: 780 milligrams

* Per serving · 4 servings · Values may vary.

No additional tips available.