Get access to our free library of resources (ebooks, guides, cheatsheets & more)

December 26, 2023

Black Rice Risotto with Shimeji Mushrooms

Black Rice Risotto with thai green coconut sauce & shimeji mushrooms is a delicious Asian take on a family favorite 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.

two plates of black Rice Risotto and Mushrooms

Risotto has been a favorite 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 creamy butternut soup!

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 anthocyanin which gives the rice its stunning color and contains antioxidant properties. After cooking the rice will look dark purple.

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 flavor 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.

Black Rice Risotto Ingredients
  • 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.

diced onion in curry paste and black rice in vegetable stock and coconut cream

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.

Toasted peanuts in a bowl

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.

Shimeji Mushrooms

Make your Ohitashi spinach side salad!
In a small bowl, combine soy sauce, mirin and lime juice. Add in the rinsed spinach and top with chopped peanuts. Enjoy!

plated black rice risotto with shimeji mushrooms

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 substitute 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

What does risotto mean?

Risotto means cooked rice in Italian. The rice is usually slow-cooked with broth.

Does risotto have to have cheese or butter?

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.

Is black risotto the same as black rice risotto?

No! Black rice risotto is actually black colored rice. Black risotto is a Croatian dish that uses squid ink to color the dish. Definitely not vegan!

Why is black rice called forbidden?

Centuries ago, this superfood was only available to the Chinese upper class who could afford to eat it.

What does forbidden rice taste like?

Black rice has a delicious nutty flavor and a chewy texture.

Is forbidden rice better than white rice?

Definitely! White rice is processed and therefore contains fewer nutrients than brown, black or red varieties.

Are there different types of black rice?

There are more than 20 varieties of Oryza sativa rice!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Black Rice Risotto with Shimeji Mushrooms


Description

Black Rice Risotto with Thai green coconut sauce & shimeji mushrooms is a delicious Asian take on a family favorite meal.
 
Slow-cooked until the rice is creamy and comforting – this new take on risotto is going to become your family’s go to winter dish on those chilly nights!

Ingredients

Scale
  • 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!
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes

Pin this recipe and save it for later!

Butternut Squash And Coconut Milk Soup

Honey Garlic Pork Loin Oven Casserole With Vegetables (Gluten Free)

Share Your Thoughts

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star