Black Rice Risotto with Mushrooms and Caramelized Onions

Black rice, packed with antioxidants and protein, is one of the healthiest foods on the planet. It is, in fact, a superfood. In this one-pot recipe for Black Rice Risotto with mushrooms and caramelized onions, it is also super-delicious.


  • 1 cup black rice
  • 4-5 cups of hot water (vegetable stock is even better)
  • 3 teaspoon olive oil
  • 3 medium onions, one chopped and the other two thinly sliced
  • 1 teaspoon minced garlic
  • ¼ cup of white wine, optional
  • 12 button mushrooms, sliced
  • 1 teaspoon red pepper flakes
  • Salt and ground black pepper to taste
  • 1 teaspoon sugar
  • ½ cup cashews
  • 2 tablespoon white miso paste, optional


1. Make the cashew cheese for the risotto by blending together the cashews and the miso with enough water to make a smooth paste. If you don't have miso you could use 2 tablespoon nutritional yeast, or leave it out altogether and just use the cashew paste.

2. Heat 1 teaspoon of oil in a saucepan.

3. Add the chopped onion, season with some salt, red pepper flakes and ground black pepper and saute until softened, about three to four minutes.

4. Add the garlic, saute for a few seconds, then add the mushrooms and white wine.

5. Turn up the flame to medium-high and cook until the wine has evaporated and the mushrooms have taken on a nice sheen.

6. Add the black rice, season with more salt and pepper to taste, and saute for a minute. Now add ½ cup of water and let it cook until the water evaporates, stirring frequently. Just before the rice dries completely, add another ½ cup of water. Repeat, stirring the risotto frequently, until the rice is cooked but still has a bite to it. This process takes some time, so be patient.

7. Now add the cashew cheese and mix well. The risotto should have a creamy, slightly soupy consistency when done. Add more salt if needed.

8. Now heat the remaining 2 teaspoon of oil in another saucepan, add the sliced onions and sugar with a pinch of salt, and saute, stirring frequently, until the onions turn golden brown.

9. Top the risotto with the caramelized onions and serve hot.


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