What are the main ingredients in Forbidden Black Rice Risotto?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

What is the nutritional information of Forbidden Black Rice Risotto?

Calories: 761, Carbs: 101 grams, Fat: grams, Protein: 19.8 grams, Sugar: 11.7 grams, Salt: 1547 grams

How do I prepare Forbidden Black Rice Risotto?

START THE RISOTTO: Boil a kettle. Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-6 minutes until soft and translucent, shifting occasionally. Dilute the vegetable stock with 700ml of boiling water, set aside. Add the curry paste (to taste) to the onions and fry for 1-2 minutes until fragrant. Add the rinsed black rice and coat in the curry paste. Add in the diluted stock and the coconut cream (reserving 2 tbsps for plating). Leave to simmer for 35-40 minutes until the rice has absorbed most of the liquid but is still creamy. TOASTY PEANUTS & THE ASIAN DRESSING: Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. In a small bowl, combine ½ the soy sauce, ½ the mirin and juice from 1-2 lime wedges to taste, and set aside for step 5. FINISH THE RISOTTO & TOSS THE SALAD: Once the risotto has finished cooking, season to taste with soy sauce - the salty element, mirin - a balance of sweetness, and lime juice - gives the dish the zing. In a separate bowl, add the rinsed spinach, ½ of the chopped peanuts and the asian dressing. Toss to combine and set aside. FRY THE MUSHROOMS: When your risotto has 8-10 mins left to cook, gently wipe the mushrooms clean with a damp cloth or paper towel. Place a pan over a medium-high heat with a drizzle of oil and knob of butter (optional). When hot, fry the mushrooms for 3-5 minutes until soft and golden, shifting as they colour. You may need to do this step in batches, adding more oil and butter between batches. Remove from the heat on completion, season to taste and set aside in the pan to keep warm. FORBIDDEN FEAST...: Plate up the oozy black rice risotto and swirl through the remaining 2 tablespoons of coconut cream. Top with the golden shimeji mushrooms. Garnish with the remaining peanuts, chopped coriander and a lime wedge. Serve the Ohitashi spinach salad on the side. Enjoy!

What should be prepared from my kitchen to make Forbidden Black Rice Risotto?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

Forbidden Black Rice Risotto

This Asian take on risotto is made with beautiful nutty black rice, cooked in Thai green curry paste and coconut cream until absolutely oozy. Topped with golden shimeji mushrooms and served with an Ohitashi salad of spinach and peanuts tossed in a soy, mirin and lime dressing. Fusion sensations incoming.

Forbidden Black Rice Risotto

with Thai green coconut sauce & shimeji mushrooms

Hands on Time: 20 - 35 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Black Rice
Coconut Cream
Fresh Coriander
Lime
Limes
Low-Sodium Soy Sauce
Mirin
Onion
Onions
Peanuts
Shimeji Mushrooms
Spinach
Thai Green Curry Paste
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter (optional)

Serves 1

START THE RISOTTO
Boil a kettle. Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Dilute the vegetable stock with 350ml of boiling water, set aside. Add the curry paste (to taste) to the onions and fry for 1-2 minutes until fragrant. Add the rinsed black rice and coat in the curry paste. Add in the diluted stock and the coconut cream (reserving 1 tbsp for plating). Leave to simmer for 35-40 minutes until the rice has absorbed most of the liquid but is still creamy.
TOASTY PEANUTS & THE ASIAN DRESSING
Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. In a small bowl, combine ½ the soy sauce, ½ the mirin and juice from 1 lime wedge to taste, and set aside for step 5.
FRY THE MUSHROOMS
When your risotto has 8-10 mins left to cook, gently wipe the mushrooms clean with a damp cloth or paper towel. Place a pan over a medium-high heat with a drizzle of oil and knob of butter (optional). When hot, fry the mushrooms for 3-5 minutes until soft and golden, shifting as they colour. Remove from the heat on completion, season to taste and set aside in the pan to keep warm.
FINISH THE RISOTTO & TOSS THE SALAD
Once the risotto has finished cooking, season to taste with soy sauce - the salty element, mirin - a balance of sweetness, and lime juice - gives the dish the zing. In a separate bowl, add the rinsed spinach, ½ of the chopped peanuts and the asian dressing. Toss to combine and set aside.
FORBIDDEN FEAST...
Plate up the oozy black rice risotto and swirl through the remaining 1 tablespoon of coconut cream. Top with the golden shimeji mushrooms. Garnish with the remaining peanuts, chopped coriander and a lime wedge. Serve the Ohitashi spinach salad on the side. Enjoy!

Onion - 1
Vegetable Stock - 5ml
Thai Green Curry Paste - 7,5ml
Black Rice - 125ml
Coconut Cream - 100ml
Peanuts - 15g
Low Sodium Soy Sauce - 15ml
Mirin - 10ml
Lime - 1
Shimeji Mushrooms - 125g
Spinach - 20g
Fresh Coriander - 4g

Download the Recipe

Serves 2

START THE RISOTTO
Boil a kettle. Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-6 minutes until soft and translucent, shifting occasionally. Dilute the vegetable stock with 700ml of boiling water, set aside. Add the curry paste (to taste) to the onions and fry for 1-2 minutes until fragrant. Add the rinsed black rice and coat in the curry paste. Add in the diluted stock and the coconut cream (reserving 2 tbsps for plating). Leave to simmer for 35-40 minutes until the rice has absorbed most of the liquid but is still creamy.
TOASTY PEANUTS & THE ASIAN DRESSING
Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. In a small bowl, combine ½ the soy sauce, ½ the mirin and juice from 1-2 lime wedges to taste, and set aside for step 5.
FRY THE MUSHROOMS
When your risotto has 8-10 mins left to cook, gently wipe the mushrooms clean with a damp cloth or paper towel. Place a pan over a medium-high heat with a drizzle of oil and knob of butter (optional). When hot, fry the mushrooms for 3-5 minutes until soft and golden, shifting as they colour. You may need to do this step in batches, adding more oil and butter between batches. Remove from the heat on completion, season to taste and set aside in the pan to keep warm.
FINISH THE RISOTTO & TOSS THE SALAD
Once the risotto has finished cooking, season to taste with soy sauce - the salty element, mirin - a balance of sweetness, and lime juice - gives the dish the zing. In a separate bowl, add the rinsed spinach, ½ of the chopped peanuts and the asian dressing. Toss to combine and set aside.
FORBIDDEN FEAST...
Plate up the oozy black rice risotto and swirl through the remaining 2 tablespoons of coconut cream. Top with the golden shimeji mushrooms. Garnish with the remaining peanuts, chopped coriander and a lime wedge. Serve the Ohitashi spinach salad on the side. Enjoy!

Onion - 1
Vegetable Stock - 10ml
Thai Green Curry Paste - 15ml
Black Rice - 250ml
Coconut Cream - 200ml
Peanuts - 30g
Low Sodium Soy Sauce - 30ml
Mirin - 20ml
Lime - 1
Shimeji Mushrooms - 250g
Spinach - 40g
Fresh Coriander - 8g

Download the Recipe

Serves 3

START THE RISOTTO
Boil a kettle. Place a large pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 5-7 minutes until soft and translucent, shifting occasionally. Dilute the vegetable stock with 900ml of boiling water, set aside. Add the curry paste (to taste) to the onions and fry for 1-2 minutes until fragrant. Add the rinsed black rice and coat in the curry paste. Add in the diluted stock and the coconut cream (reserving 3 tbsps for plating). Leave to simmer for 35-40 minutes until the rice has absorbed most of the liquid but is still creamy.
TOASTY PEANUTS & THE ASIAN DRESSING
Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. In a small bowl, combine ½ the soy sauce, ½ the mirin and juice from 2-3 lime wedges to taste, and set aside for step 5.
FRY THE MUSHROOMS
When your risotto has 8-10 mins left to cook, gently wipe the mushrooms clean with a damp cloth or paper towel. Place a pan over a medium-high heat with a drizzle of oil and knob of butter (optional). When hot, fry the mushrooms for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches, adding more oil and butter between batches. Remove from the heat on completion, season to taste and set aside in the pan to keep warm.
FINISH THE RISOTTO & TOSS THE SALAD
Once the risotto has finished cooking, season to taste with soy sauce - the salty element, mirin - a balance of sweetness, and lime juice - gives the dish the zing. In a separate bowl, add the rinsed spinach, ½ of the chopped peanuts and the asian dressing. Toss to combine and set aside.
FORBIDDEN FEAST...
Plate up the oozy black rice risotto and swirl through the remaining 3 tablespoons of coconut cream. Top with the golden shimeji mushrooms. Garnish with the remaining peanuts, chopped coriander and a lime wedge. Serve the Ohitashi spinach salad on the side. Enjoy!

Onions - 2
Vegetable Stock - 15ml
Thai Green Curry Paste - 22,5ml
Black Rice - 375ml
Coconut Cream - 300ml
Peanuts - 45g
Low Sodium Soy Sauce - 45ml
Mirin - 30ml
Limes - 2
Shimeji Mushrooms - 375g
Spinach - 60g
Fresh Coriander - 12g

Download the Recipe

Serves 4

START THE RISOTTO
Boil a kettle. Place a large pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 6-8 minutes until soft and translucent, shifting occasionally. Dilute the vegetable stock with 1.2 litres of boiling water, set aside. Add the curry paste (to taste) to the onions and fry for 1-2 minutes until fragrant. Add the rinsed black rice and coat in the curry paste. Add in the diluted stock and the coconut cream (reserving 4 tbsps for plating). Leave to simmer for 35-40 minutes until the rice has absorbed most of the liquid but is still creamy.
TOASTY PEANUTS & THE ASIAN DRESSING
Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. In a small bowl, combine ½ the soy sauce, ½ the mirin and juice from 3-4 lime wedges to taste, and set aside for step 5.
FRY THE MUSHROOMS
When your risotto has 8-10 mins left to cook, gently wipe the mushrooms clean with a damp cloth or paper towel. Place a pan over a medium-high heat with a drizzle of oil and knob of butter (optional). When hot, fry the mushrooms for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches, adding more oil and butter between batches. Remove from the heat on completion, season to taste and set aside in the pan to keep warm.
FINISH THE RISOTTO & TOSS THE SALAD
Once the risotto has finished cooking, season to taste with soy sauce - the salty element, mirin - a balance of sweetness, and lime juice - gives the dish the zing. In a separate bowl, add the rinsed spinach, ½ of the chopped peanuts and the asian dressing. Toss to combine and set aside.
FORBIDDEN FEAST...
Plate up the oozy black rice risotto and swirl through the remaining 4 tablespoons of coconut cream. Top with the golden shimeji mushrooms. Garnish with the remaining peanuts, chopped coriander and a lime wedge. Serve the Ohitashi spinach salad on the side. Enjoy!