Coconut Risotto

Total Time:
1 hr 10 min
Prep:
10 min
Cook:
1 hr

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 2 cups Arborio rice
  • 2 cups vegetable stock
  • 2 1/2 cups coconut milk
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly cracked black pepper
Directions

Preheat the oven to 350 degrees F.

Line a deep baking sheet with aluminum foil.

Add the rice, vegetable stock, coconut milk, salt, and pepper to a medium bowl and toss it around with your hands until all the rice is coated. Pour the mixture into the foil lined baking sheet. Cover tightly with aluminum foil. Put the pan in the oven and bake until creamy, about 1 hour. Transfer the rice to a serving bowl and serve.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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