- Place the diced mushrooms into a large frying pan over medium heat and cook for 4-5 minutes until softened. Stir regularly until the mushrooms have released their water and the liquid has mostly evaporated.
Add the olive oil and diced red onion and sprinkle with salt. Sauté for 2-3 minutes or until softened, then add the minced garlic.
- After a minute, add the uncooked black rice and stir to mix with the veggies. Deglaze the pan with vegan-friendly red wine, then pour in about 1⁄4 of the vegetable stock and close the pan with a lid.
- Stir 1-2 a minute and add more stock as the liquid evaporates. Cook for 30-40 minutes or until the rice is cooked, then remove from the heat.
- Before serving, season to taste with salt and pepper, then stir through the glaze and decorate the plates with round small slices of vegan cheese topped with olive slices. Cut small pieces of the roasted peppers and place them into the olives to be your spooky red eye balls on the risotto.
Chef’s tip: Capers are delicious alongside this black risotto too! And if you’re re-heating your risotto the next day, why not place it into an oven dish, place a slice of vegan cheese on top and bake it in the oven until the cheese gets all melty – so delicious!
