Risotto with Red Rice from Bhutan (Vegan)

browsed online looking for Risotto recipes to see if i can prepare it with the ingredients i have at home. Checked out the different versions of Risotto recipes on google and got myself acquainted with how it is being prepared. I had pretty much everything i needed besides Risotto rice :( ...BUT ..  :) i decided to experiment with the Bhutanese Red Rice (the grains looked similar to me, so thought it would work) and here is how it goes...this is my first time cooking Risotto.

250 gr. Red Rice (i rinsed it twice with water to remove the husk)
500 ml Vegetable Stock (warm/hot)
300 ml cold Water 
60 gr. Oyster mushrooms (in strips and halved if the length is too long)
60gr. Button mushrooms (halved and sliced)
2 Tomatoes (sliced)
1 onion (chopped)
1 clove of garlic (sliced)
2 Tbsp Olive oil
1-2 Tbsp Margarine

A handful of Cashew nuts (roasted and grounded) to be used as cheese substitute
1/2 bunch Parsley (chopped)

Makes 2 Servings

1. In a pot, heat olive oil & margarine, add garlic & onions, give it a quick stir and add red rice to it.  Sweat it together for 2-3 minutes.

2. Pour in vegetable stock, just enough to cover the rice and cook slowly (uncovered) for 10 minutes on a medium low heat. Keep stirring and adding in vegetable stock little by little when the water dries out. At this point my vegetable stock ran out but the red rice had not cooked, so i added 100 ml cold water cooked slowly for 5 minutes while stirring. The red rice still wasn't done, added 100 ml cold water again and continued the process again for 5 more minutes. Alas the red rice was cooked.

3. Add the cut mushrooms and tomatoes with 100 ml water, keep stirring and let it cook slowly for another 5 minutes.
4. lower the flame to minimum, season with salt & pepper, grounded cashew nut & chopped parsley, give it a gentle mix and serve.

Risotto is a dish prepared by cooking the rice slowly while adding water in small batches until the rice is cooked, thats what the Master Chef said :P.
My red rice cooked in 20 mins approx. and i think it makes a good substitute for risotto rice, not a Risotto expert here though.

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