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Black rice risotto top with cooked shrimp, roasted asparagus and dice avocado

BLACK RICE RISOTTO WITH LEMONY SHRIMP AND ROASTED ASPARAGUS

This novel black rice cooks up purple rather than black. It tastes nutty and sweet with a chewy texture that complements the tangy Shrimp scampi as you combine with the earthy flavor of asparagus.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 553
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup black rice
  • 4-5 cup Cups chicken stock
  • 1 medium cooking onion, finely diced
  • 2 stalks celery, finely diced
  • 1 tablespoon extra virgin olive oil + extra for drizzling
  • 3 tablespoons butter
  • ½ teaspoon salt
  • freshly grated black pepper
  • ½ cup grated parmesan cheese
  • 1 medium avocado, diced

Equipment

  • Medium {2 quarts} saucepan

Method
 

  1. Place a medium-size saucepan over medium-high heat. Add the broth and bring to boil, lower the heat to the lowest setting and then put the lid on to keep it hot.
  2. Place another medium-size saucepan (with a lid) over medium-low heat,  add olive oil. Once heated, add the onions and celery and let it sweat for 3 to 5 minutes with the lid on until the vegetables are soft.
  3. Increase the heat to medium, add the rice and continue cooking for 3 minutes stirring often so as not to allow the rice to stick at the bottom of the pan. Laddle in ¾ cup of hot chicken stock. Stir once in a while until the liquid is absorbed - about 7 minutes. Continue adding ½ cup of the stock at a time until the rice is tender with a little bite as you chew - about 40- 50minutes.
  4. Add butter, ½ teaspoon salt and a few grinds of pepper. Mix, scraping the sides and bottom of the pan. Remove the pot from the heat, add the grated parmesan and stir to combine until creamy. Add extra seasoning and parmesan according to your taste.
  5. Serve immediately topped with roasted asparagus, baked lemon- garlic shrimp (check the note below for the recipe), scatter the diced avocado and drizzle remaining olive oil to finish.

Notes

Black rice takes longer to cook than regular rice.
Get the baked lemon-garlic recipe here.