Black Rice Risotto

• 6 cups low-sodium chicken broth
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, finely diced
• 1 1/2 cups black rice
• 1/2 cup dry white wine
• Kosher salt and freshly ground pepper
• 3/4 cup grated parmesan cheese
• 1/4 cup fresh basil leaves, thinly sliced

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

lowsodium, extravirgin olive oil, onion, black rice, white wine, kosher salt, parmesan cheese, fresh basil

Taken from www.foodnetwork.com/recipes/ellie-krieger/black-rice-risotto-recipe.html (may not work)