Creamy Zwarte Risotto with Cherry Tomatoes, Basil, and Shrimp

1.Rinse the black rice under cold water until the water runs clear. Set aside.

2.Heat 1 tablespoon olive oil in a large, deep skillet or saucepan over medium heat. Add the onion and sauté for 3–4 minutes until translucent. Stir in the garlic and cook for 1 minute until fragrant.

3.Add the black rice and toast for 2 minutes, stirring to coat the grains with oil. Pour in the white wine and cook, stirring, until almost fully absorbed.

4.Add the tomato basil sauce and stir to combine. Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for 35–40 minutes, or until the rice is tender but still slightly al dente and the mixture is creamy.

5.Meanwhile, heat the remaining 1 tablespoon olive oil and 1 tablespoon butter in a separate skillet over medium-high heat. Add the shrimp, season with a pinch of salt and pepper, and cook for 2–3 minutes per side until pink and opaque. Remove from heat and set aside, keeping warm.

6.When the risotto is nearly done (about 5 minutes left), stir in the cherry tomatoes and half of the basil. Cook until the tomatoes are just softened.

7.Remove the risotto from heat. Stir in the Parmesan cheese, lemon zest, and lemon juice. Adjust seasoning with salt and pepper to taste.

8.To serve, spoon the creamy zwarte risotto onto plates. Arrange the shrimp on top, and garnish with the remaining basil, extra Parmesan, and optional microgreens. Serve immediately.