Recipe courtesy of Brian Hill
Coconut Risotto
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 319
- Total Fat
- 15
- Saturated Fat
- 13
- Carbohydrates
- 42
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 254
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
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.