Coconut Risotto

Name: Coconut Risotto
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 6 to 8 servings
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

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Level: Easy
Total: 1 hr 10 min

Prep: 10 min
Cook: 1 hr

Yield: 6 to 8 servings

Level: Easy
Total: 1 hr 10 min

Prep: 10 min
Cook: 1 hr

Yield: 6 to 8 servings

Ingredients

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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.