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Raw Vegan Black Risotto
Added 2017-04-26 16:45:50


For the "rice": 

  • 1.5 kg/ 3.3 pounds zucchinis 

For the black sauce: 

  • 2 medium sized zucchinis 
  • 30 g/ 1 oz of raw and hulled, black sesame seeds 
  • 1 teaspoon of chopped chives

Order raw and hulled, black sesame seeds:

For the topping: 

  • 1 yellow bell pepper
  • 1 Tablespoon of grated cauliflower 
  • 1 Tablespoon of parsley leaves 


  • A knife and cutting board;
  • A freezer;
  • A strainer;
  • A peeler;
  • A mandolin;
  • A blender;
  • A grater;

Order a mandolin:

Order a Vitamix:


  • Deseed the bell pepper; 
  • Freeze the bell pepper; 
  • Take the bell pepper out from the freezer and let it defrost;
  • Squeeze out the extra water from the defrosted bell pepper;
  • Soak the sesame seeds for a couple of hours; 
  • Rinse the sesame seeds;
  • Peel the zucchinis; 
  • Slice the zucchinis with a mandolin into thin noodles;
  • Chop up the noodles into rice like shapes; 
  • Place the zucchini rice into a bowl;
  • Now the sauce! 
  • Place the ingredients for the sauce – zucchinis, black sesame seeds and chives - into the blender; 
  • Blend these ingredients into a black sauce;
  • Pour the sauce over the zucchini rice; 
  • Mix the sauce into the zucchini rice;
  • Place the risotto onto a plate;
  • Grate some cauliflower; 
  • Add some grated cauliflower and some parsley on top of the risotto;
  • Slice the defrosted bell pepper into thin slices; 
  • Add the bell pepper slices on top of the black risotto;

And there you go – you have your low fat raw vegan black risotto!

 I hope you will enjoy this recipe. Please let me know how you like it in the comment section.

Keep glowing,

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Suzi woods
17:31 01.06.2017.
Sounds so yummy! Can't wait to try it!
16:58 04.06.2017.
Thank you dear Suzi! I hope you will enjoyed it! :)
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