Black Rice Risotto

Directions

1. 1
   Bring the broth to a simmer in a saucepan over medium-high heat; cover and keep warm.
2. 2
   Meanwhile, heat the olive oil in a large saucepan over medium heat.
3. 3
   Add the onion and cook until soft, about 4 minutes.
4. 4
   Add the rice and cook, stirring, 1 minute.
5. 5
   Reduce the heat to medium low.
6. 6
   Stir in the wine until the liquid is absorbed, about 3 minutes.
7. 7
   Ladle in 3/4 cup hot broth and cook, stirring constantly, until the liquid is absorbed, 6 to 7 minutes.
8. 8
   Repeat with the remaining broth, adding 3/4 cup at a time, until the rice is tender but somewhat chewy, about 50 minutes.
9. 9
   Stir in 3/4 teaspoon salt, pepper to taste and 1/2 cup parmesan.
10. 10
    Divide among bowls.
11. 11
    Top with the remaining 1/4 cup parmesan and the basil.
12. 12
    Photograph by Andrew Mccaul
13. 13
    Serves:4
14. 14
    Calories 450
15. 15
    Total Fat 13 grams
16. 16
    Saturated Fat: 5 grams
17. 17
    Total Carbohydrate: 65 grams
18. 18
    Protein 21 grams
19. 19
    Sugar: 3 grams
20. 20
    Fiber: 6 grams
21. 21
    Cholesterol: 15 milligrams
22. 22
    Sodium: 780 milligrams