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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By pegiu_8501475
oak park, IL
on April 19, 2013
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I have made risotto ever imaginable way: microwave, sl. Cooker, oven and stove top. This is by far the most delicious outcome I have had. The coconut milk adds a perfect creaminess and very subtle flavor. Don't think you would know there is coconut milk in the risotto if you weren't told. I sautéed red and yellow peppers and leeks and added them to the finished risotto. Put sautéed mushrooms on top to serve. Halved the recipe and checked at 18 mins. took out at 27 mins. There was still some liquid left but rice was finished so just stirred it in with veggies. Totally absorbed. I added some Parmesan and more pepper to finish. This is the way I will make risotto in the future. Loved it!!!! Used one cup stock and whole 14 oz can of milk.
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