Ingredients for the rice:

  • zucchinis*

*Quantities are optional.

Ingredients for the black sauce:

  • 1 medium zucchini
  • 30 g / 1 oz of black sesame seeds
  • 1 teaspoon chopped chives

Ingredients for garnish:

  • 1 yellow bell pepper
  • 1 tablespoon grated cauliflower
  • 1 tablespoon parsley leaves


  • knife and cutting board
  • freezer
  • peeler
  • mandolin slicer
  • blender
  • grater


  • Remove the seeds from the bell pepper.
  • Put the bell pepper in the freezer and let it freeze.
  • Take the bell pepper out of the freezer and let it thaw.
  • Squeeze out excess water from the bell pepper.
  • Peel the zucchinis.
  • Chop up 2 zucchini.
  • Cut the other zucchinis with the mandolin slicer into noodles.
  • Holding onto all the noodles together, chop them up to the rice consistency.
  • Put the zucchini rice in a bowl.
  • Put the ingredients for the sauce – zucchinis, black sesame seeds and chives – in the blender.
  • Blend these ingredients into a black sauce.
  • Pour the sauce over the zucchini rice.
  • Mix the sauce into the zucchini rice.
  • Transfer the resulting risotto onto a plate.
  • Grate the cauliflower.
  • Top the risotto with some grated cauliflower and parsley leaves.
  • Slice the thawed bell pepper into thin slices.
  • Add the bell pepper slices to top of the risotto.
  • And done – you made a raw, vegan black risotto, enjoy!

I hope you like this original risotto recipe of mine. Thanks in advance for commenting and sharing this recipe.

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