Purple Risotto with Mushrooms #MeatlessMonday
Purple Risotto with Mushrooms
Have you ever had Risotto? Risotto is an Italian dish - rice that is slowly simmered in broth. It's served in many high-end restaurants, but it's easily made at home.
But you know me....I'm not going to offer you an every day version of Risotto....I'm going to share my special version! Ok, let's start with getting some blue & red food dye....KIDDING! 😀 I wouldn't do that to you - this delicious, creamy meal is made with black & white rice! AND it's ridiculously good!
When the two different types of rice combine, they turn into a beautiful purple color and it's deep, rich and gorgeous! I mean we eat with our eyes first right? So seeing something so deep and beautiful and appetizing is really what we're going for with our meal! 😀
The picture above shows my spoon as it's drawn across the bottom of the pan. See how the liquid is nearly absorbed? That means it's ready to add more liquid. You'll want most of the liquid absorbed between each addition. Risotto is really quite simple to make, though it does require a bit of baby sitting - but in the end, it's worth it when you end up with a seriously delicious meal!
When my hubby tried this he said...man this is good...and then he helped himself to another serving! It's ridiculously rich and creamy - so yummy you'll be heading for seconds too! And it's so cheesy and lip-smacking, the entire family will too!
If you're wondering where to find black rice, visit an Asian market, that's where I picked up mine - you can also order it online at Lotus Foods and other retailers. Don't want to go to the trouble? You can use arborio rice, it will taste the same, just won't have that beautiful purple color! But trust me....it's totally worth it!
Need I remind you this is a meatless meal? It's ok - no one will miss the meat here - between the creamy rice, the mushrooms and the heap of cheese - this will make you seriously happy! Have I talked you into it, are you ready to make some Risotto? Well let's get cooking! 😀
Love this recipe? Here are a few more you'll enjoy!
- BEST Slow Cooker Paella Recipe
- How to cook Risotto
- Asian Inspired Fried Rice
- Red Rice Thai Wrap
Purple Risotto with Mushrooms #MeatlessMonday
Ingredients
- ½ cup black rice
- ½ cup arborio rice
- ½ cup chopped red onions
- 1 clove garlic minced
- 4 cups vegetable stock
- 1 4 oz . Can sliced mushrooms with liquid
- ½ cup white wine
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup heavy cream
- 1 cup Parmesan cheese couple tablespoons reserved for garnish
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 tablespoon chives or green onions thinly sliced
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Instructions
- Chop onions and mince the garlic, set aside. Place a medium sauce pan on the store on medium heat. Pour the vegetable stock & canned mushrooms into the pot, bring to a simmer.
- Next place a large frypan over medium heat. Add the butter & olive oil. When hot & bubbly add the onions, season with salt & pepper and saute for about four minutes then add the garlic - saute for another minute. Add both the black rice & white rice. Stir well to combine and coat each grain of rice with the butter & oil, next add the wine. Stir the rice well and cook until most of the liquid is evaporated, then begin ladling in the vegetable broth into the skillet - 2 ladles at a time.
- Cook and stir the rice and only add liquid when most of the liquid has been absorbed and the pan is nearly dry.
- It will take about 6-7 minutes between each addition and you'll need to continue to stir it while the rice is sautéing. Taste test the rice after about 15 minutes into the cooking process and a couple of times thereafter. You'll want the rice to be tender, but have a bite. It will take about 25-28 minutes to complete cooking.
- When the rice is tender, remove from heat and stir in the Parmesan cheese and cream, mix well to combine. Garnish with reserved Parmesan cheese and chives and serve!
Nutrition
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Don't worry, we'll never share your email.This excerpt is from FineCooking.com - To test the consistency, spoon a little into a bowl and shake it lightly from side to side. The risotto should spread out very gently of its own accord. If the rice just stands still, it's too dry, so add a little more stock. If a puddle of liquid forms around the rice, you've added too much stock. Spoon some liquid off, or just let the risotto sit for a few more seconds off the heat to absorb the excess stock. For additional information on Risotto, click here.
Healing Tomato
I am practically drooling while looking at this recipe. Mushrooms and risottos are my favorite combination. Great recipe and perfect for Meatless Monday
Bowl Me Over
Thank you so much, we just love this meal! Risotto is the BEST!!
christine
Oh wow, I've never seen that black rice before. I like it. I have a decent Asian market not too far away so I'll check it out.
Bowl Me Over
I hope you find some, it's really good - great texture & nutty flavor, we love it!
Nicole
This risotto sounds absolutely delicious! I love that you have combined the black and aborio rices. What a great idea!
Bowl Me Over
Thank you Nicole!
Angela
This is a really fun recipe!!! The color is gorgeous as are the flavors!
Bowl Me Over
Thanks Angela - we really enjoyed it! Using the leftovers today for stuffed mushrooms, YUM!
KC the Kitchen Chopper
Good to know that using Black Rice still gives a creamy result. Good to know. I love subbing black rice for brown at times. So I've got this in my pantry. I may try it without the cream and see what happens! 🙂
Bowl Me Over
You can definitely omit the cream if desired - that would lighten it up a bit!
Platter Talk
We love risotto and this purple twist is just the ticket to keeping it interesting, on a meatless Monday; great job!!!
Bowl Me Over
Thanks Dan! 😀
The Food Hunter
This looks amazing. I can't wait to try it!
Bowl Me Over
Great - love to hear what you think Theresa!
peter @feedyoursoultoo
Such a cool color. Love the use of the black rice too.
Bowl Me Over
Black rice is so good, offers a nutty flavor - love that!
Patty Haxton Anderson
I was guessing beets in the recipe - like beet juice. You surprised me and what a great surprise indeed!
Bowl Me Over
Thanks Patty, I hope you give it a try!
Michelle @ The Complete Savorist
Thanks for sharing your "special version." It is beautiful and I would love a bowl right now, 🙂
Bowl Me Over
Come on down to sunny Cali Michelle - love to have you! 😉
Kristen
Your risotto sounds so good. I tried purple rice. My kids couldn't get over the color, but I loved the nutty flavor.
Bowl Me Over
Understandable Kristen - I could see that happen. I like that nutty flavor too, just so yummy!
Jennifer A Stewart
I love cooking with food that is not the normal color you would think of. I used forbidden rice in a dish at church and people were freaking out that it was purple! I also had someone ask me if purple carrots tasted like grape... Great risotto! That is my idea of comfort food!
Bowl Me Over
I love forbidden rice - soooo good! Hehe, funny on the grapes! 😀
linda spiker
Wow. Really pretty! Pinned.
Bowl Me Over
Thanks Linda!
Marye
This sounds like it is so full of flavor, delicious!
Bowl Me Over
Very Marye! We just loved it, I hope you give it a try!
Lois
This really looks good. Will have to give it a try.
Bowl Me Over
Let me know what you think, I bet you'll really like it!