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Black Rice Risotto

November 4, 2017

  • 1 cup black rice

  • 4-5 cups of hot water (vegetable stock is even better)

  • 3 tsp olive oil

  • 3 medium onions, one chopped and the other two thinly sliced

  • 1 tsp minced garlic

  • 12 button mushrooms, sliced

  • 1 tsp red pepper flakes

  • Salt and ground black pepper to taste

  • 1 tsp jaggery powder

  • 1/2 cup cashews

  • 2 tbsp 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 tbsp nutritional yeast, or leave it out altogether and just use the cashew paste.

  2. Heat 1 tsp 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.

  5. Turn up the flame to medium-high and cook until 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 1/2 cup of water and let it cook until the water evaporates, stirring frequently. Just before the rice dries completely, add another 1/2 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 tsp of oil in another saucepan, add the sliced onions and jaggery powder 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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