White Bowls filled with risotto made with black forbidden rice.

Purple Risotto with Mushrooms #MeatlessMonday

Risotto is served in many high-end restaurants, but this Purple Risotto with Mushrooms is simple enough to make at home and will wow your family!
Course Vegetarian and Vegan
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 393kcal
Author Souper Chef Deb from Bowl Me Over


  • 1/2 cup black rice
  • 1/2 cup arborio rice
  • 1/2 cup chopped red onions
  • 1 clove garlic minced
  • 4 cups vegetable stock
  • 1 4 oz . Can sliced mushrooms with liquid
  • 1/2 cup white wine
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 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


  • 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!


Serving: 1g | Calories: 393kcal | Carbohydrates: 41.7g | Protein: 14.4g | Fat: 17.3g | Saturated Fat: 8.8g | Cholesterol: 37.1mg | Sodium: 842mg | Fiber: 2.6g | Sugar: 2g