Red Rice Risotto

Using Thai red rice instead of traditional arborio rice gives this classic Italian risotto a beautiful color and fun twist. Red rice can be used in place of arborio rice because both are very starchy, but red rice takes a lot longer to cook so start making this like 2 hours before you want to eat it!

[1 serving]



2 tbs olive oil

1/4 onion, diced

1 clove garlic, minced

1/2 cup Thai red rice

1/4 cup white wine

2 cups broth (Trader Joe’s veggie, Edward & Son’s Not-chick’n or a mixture of both)

1/4 cup Daiya parmesan shreds

1/2 tbs Earth Balance


Get out two pots. In the first one, set broth to simmer. In the second one, heat oil over medium-high heat and sauté onions and garlic. 

Set up two pans

Toss in rice and toast in the oil for a few minutes. Add in wine and stir until rice absorbs it. 

Toast the rice

Add in a ladle of broth and stir occasionally until rice absorbs it (you don’t need to sit over the stove). Repeat until rice is fully cooked.

Stir in cheese, butter and herbs and serve. 

The dish should be rich and creamy

[Adapted from Michael Smith]


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