egg-free · Gluten Free · vegetable · Vegeterian · whole grain

Black Rice Risotto With Honey Butter Carrots

Black Rice Risotto With Honey Butter Carrots

In order to make up for my lack of posts lately, I’m giving you a two-in-one! Two easy recipes that will turn you into a superstar! This easy meal may take a little time but it is so worth it and the rice will be cooking by itself for the first half hour, so you can entertain your guests easily.  Black rice tends to remain a little on the hard side  but by cooking it risotto style, it gives the rice a chance to get some much needed tenderness and also gets the chance to be infused with flavor.

In a large sauté pan, heat half of the olive oil and add the onion.  Sauté until they become translucent.  If needed, add the remaining olive oil and add the rice.  Stirring, cook the rice for 5 minutes on a medium to low heat.  Add half of the broth along with the Parmesan rind, cover and let simmer for 30 to 40 minutes.  You want the rice to be al dente.  Uncover and let simmer, stirring until there is no longer any liquid left.  Bring up the heat to medium and add another cup of broth and let simmer uncovered, stirring from time to time.  once the broth has evaporated, add the remaining cup of broth and repeat.  When you have only about 1/4 cup broth remaining, remove the Parmesan rind, add the butter and grated Parmesan.  Give it a stir, adjust the seasoning with salt and pepper and it is time to eat!!!!  Serve with the honey butter carrots, a little chive and grated Parmesan.

For the carrots, wash them carefully and split them in two. Bring a small sauté pan of water to a boil and add the carrots.  Let them cook until they still have some crunch remaining, about 5 minutes.  Drain and in the same pan, add the butter and honey.  Cook on medium heat, stirring once in while until the honey has reduced and the carrots have started to caramelized.  In order to be timed together, start the carrots once your rice has cooked it’s first 30 minutes.  Serve over the rice or as an accompaniment to almost anything!


For the rice:

  • 4 cups of broth (I used a vegetable broth to keep this vegetarian, but feel free to use chicken broth)
  • 1 cup of black rice
  • 1 onion minced
  • 1 cup of grated Parmesan plus extra for garnish
  • 1 rind of Parmesan
  • 2 tbsp of unsalted butter
  • Chives for garnish
  • Salt and pepper to taste

For the carrots:

  • a dozen Nantes carrots, split in two and cleaned
  • 2 tbsp of unsalted butter
  • 2 tbsp of honey
  • salt and pepper to taste



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