Forbidden Black Rice Risotto with Thai green coconut sauce & shimeji mushrooms is a delicious Asian take on a family favourite meal. Slow-cooked until the rice is creamy and comforting - this new, easy take on risotto is going to become your family’s go-to winter dish on those chilly nights.
Risotto has been a favourite since short-grain rice was first introduced to Sicily in the 1300’s, but this fusion dish is not your typical risotto recipe. This vegan slow-cooked rice dish is made with forbidden black rice which was reserved exclusively for the Emperor of China just a few centuries ago. The Thai green curry paste and coconut cream helps create a delicious creamy consistency with the slightest bite. Topped with golden shimeji mushrooms makes this an all-around healthy crowd-pleaser.
If you’re looking for other fall and winter meals you might like my Bolognaise, creamy butternut soup or creamy mushroom pasta!
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What is Black Rice?
Also known as Forbidden Rice, Emperor’s Rice, or Purple Rice is naturally gluten-free and one of the healthiest options available. It is minimally processed and therefore has higher nutritional value than most other forms of rice. Forbidden rice is even higher in fibre, iron, protein and antioxidants than brown rice.
Its black hull contains one of the highest levels of anthocyanins which gives the rice its stunning colour and contains antioxidant properties. After cooking the rice will look dark purple. For those of us who love purple, how could you not love the idea of eating your favourite colour?! 😉
Why use Forbidden Black Rice in Risotto?
- Forbidden Rice is incredibly healthy!
- It doesn’t need to be watched while cooking! Seriously, just add the vegetable stock and let it simmer for 30-40 minutes.
- It has a natural nutty flavour which adds depth to your risotto dish.
- Added protein content will help you ward off those pesky “where do you get your protein” questions.
- Complex carbohydrates will keep you full for longer and keep your energy levels steady.
Forbidden Rice Risotto Ingredients
Don't get put off by the number of ingredients needed for this recipe! It's very easy to follow and doesn't need the same amount of hands-on work that Arborio rice demands.
- Onions
- Thai Green Curry Paste
- Black Rice
- Vegetable Stock
- Coconut Cream
- Peanuts
- Shimeji Mushrooms
- Soya Sauce
- Mirin
- Limes
- Baby Spinach
- Fresh Coriander (optional)
See the recipe card for quantities.
How to Cook Forbidden Rice Risotto
Start the rice!
Fry the diced onion in a large pot with a tablespoon of olive oil until soft and translucent.
Stir in the curry paste and fry for 1-2 minutes until fragrant.
Add the forbidden black rice and make sure it’s coated in the spicy onion mixture.
Add in the diluted vegetable stock and the coconut cream (reserve some for plating).
Leave to simmer for 35-40 minutes until the rice has absorbed most of the liquid and has a creamy consistency.
Toast the peanuts!
Place the peanuts in a pan over medium heat. Toast for 3-5 minutes until golden, shifting so they don’t burn. Remove from the pan and let them cool completely before chopping them into small pieces.
Saute the mushrooms!
When your risotto has 10-12 minutes left to cook, place a pan over a medium-high with a drizzle of oil. When hot, fry the mushrooms until soft and browning. Shifting so they don’t burn. When the mushrooms are cooked, switch off the stove but leave them in the pan to stay warm. Season to taste.
Make your Ohitashi spinach side salad!
In a small bowl, combine soya sauce, mirin and lime juice. Add in the rinsed spinach and top with chopped peanuts. Enjoy!
Dish up!
Once the risotto has finished cooking, season to taste with soy sauce and mirin. Stir through the remaining coconut cream and top with your golden shimeji mushrooms. Garnish with half of the chopped peanuts, chopped coriander and a lime wedge.
Substitutions
If you can't get your hands on any of these ingredients then you can use ingredients that are available to you.
- Forbidden rice - instead of forbidden rice, you can use wild or red rice. Cook times may vary, so keep an eye on it!
- Shimeji mushrooms - any mushrooms will be fine to subsitute in.
Storage
Leftovers can be stored in an airtight container in the fridge for up to three days. Heat before eating for the tastiest meal.
Frequently Asked Questions
Risotto means cooked rice in Italian. The rice is usually slow-cooked with broth.
Traditionally risotto is cooked with dairy, but it is not necessary at all! Risotto dishes are creamy because of the slow cooking process that lets off glutinous starch.
No! Black rice risotto is actually black coloured rice. Black risotto is a Croatian dish that uses squid ink to colour the dish. Definitely not vegan!
Centuries ago, this superfood was only available to the Chinese upper class who could afford to eat it.
Black rice has a delicious nutty flavour and a chewy texture.
Definitely! White rice is processed and therefore contains fewer nutrients than brown, black or red varieties.
There are more than 20 varieties of Oryza sativa rice!
📖 Recipe
Forbidden Black Rice Risotto with Shimeji Mushrooms
Ingredients
- 2 Tablespoons Olive oil
- 2 Onions Peeled and diced
- 1 Tablespoon Vegetable Stock
- 900 ml Water
- 1 Tablespoon Thai Green Curry Paste
- 375 ml Black Rice
- 300 ml Coconut Cream
- 45 grams Peanuts
- 60 Grams Baby Spinach Rinsed
- 3 Tablespoons Soya Sauce
- 2 Tablespoons Mirin
- 2 Limes Cut into wedges
- 375 Grams Shimeji Mushrooms
- 12 Grams Fresh Coriander Rinsed & roughly chopped
Instructions
How to cook the perfect Black Rice Risotto!
- Fry the diced onion in a large pot with a tablespoon of olive oil until soft and translucent.Stir the curry paste in with the onions and fry for 1-2 minutes until fragrant.
- Add the black rice and make sure it’s coated in the spicy onion mixture.
- Dilute the vegetable stock with 900ml of boiling water and add it to the rice.Add in the coconut cream (reserve some for plating).
- Leave to simmer for 35-40 minutes until the rice has absorbed most of the liquid and has a creamy consistency.
Prepare your risotto toppings!
- Place the peanuts in a pan over medium heat. Toast for 3-5 minutes until golden, shifting so they don’t burn. Remove from the pan and let them cool completely before chopping them into small pieces.
- When your risotto has 10-12 minutes left to cook, place a pan over a medium-high with a drizzle of oil. When hot, fry the mushrooms until soft and browning. Shifting so they don’t burn. When the mushrooms are cooked, switch off the stove but leave them in the pan to stay warm!
Make your Ohitashi spinach side salad!
- In a small bowl, combine ½ of the soy sauce, ½ of the mirin and a splash of lime juice. Add in the rinsed spinach and top with ½ of the chopped peanuts.
Dish up!
- Once the risotto has finished cooking, season to taste with the remaining soy sauce and mirin. Stir through the remaining coconut cream.
- Plate up your risotto rice and top with your golden shimeji mushrooms. Garnish with half of the chopped peanuts, chopped coriander and a lime wedge.
- Serve the Ohitashi spinach salad on the side. Enjoy!
Did you make this recipe? Let me know!