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Asparagus And Mushroom Black Rice Risotto

Yesterday we finally got a much needed girls night that we’ve been talking about for months!

My beautiful friends Sarah and Ashley got to my house around 6 p.m. where we talked, cooked and drank wine… By the time we decided to get off the table we realized it was midnight!

I really love how when you are really enjoying yourself you loose all sense of time and space because you are so happy and present that basically nothing else matters! We talked about so many different things but, I have to admit, the thing that made me the happiest was to hear that they wanted to participate with me in the inaugural Publix Savannah Women’s Half & 5K next Spring! (Sarah, NO EXCUSES!)


So, I wanted to cook for them one of the “fanciest” things I know how to make: Asparagus And Mushroom Black Rice Risotto. I learned this recipe from my brother almost 4 years ago when I went to Philadelphia to visit him for my first Thanksgiving in the U.S. This is a simple dish that will definitely impress anyone. It originally calls for arborio rice, like any other risotto recipe, but I really love the taste and texture of the forbidden rice.



–       1 cup black rice

–       1 vegetable broth container

–       A bottle of white wine

–       ½ chopped onion

–       1 asparagus packet

–       1 small box mushrooms (whichever you prefer)

–       1 block raw parmesan cheese

–       Olive oil

–       Sea salt


Bring a pan to low-medium heat; add the olive oil and onions. After cooking the onions for about 3 minutes, add the rice and cook for 5 minutes stirring occasionally. Add ½ part broth, ½ part wine until the rice is completely covered and bring it to low heat. When the rice has absorbed all the liquid repeat the same procedure and so on. You’ll do this a few times, probably around 4-5. Try the rice every time the liquid has been absorbed because this is how you are going to find out when is ready!

When you feel the rice is getting there, grate the parmesan cheese and add half of it to the rice. This is a good moment to add sea salt to taste as well. Mix it well and try it again until the rice is fully cooked!

While you are making the rice, chop the asparagus and mushrooms and sautéed them in another pan with a touch of olive oil. You just want to cook them for like 3 min. and put them aside in a plate.

Once your rice is ready add the asparagus and the mushrooms, mix well, serve and add a bit more cheese on top! We ate them with grilled shrimp and my Goat Cheese And Caramelized Walnuts Salad.

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Although this recipe is super simple it takes a little bit of time so if you want to make it faster just use the arborio rice! You can eat is as your main dish like we did or you can have it as a side!


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