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Healthy Coconut & Mushroom Risotto

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Ingredients

Units Scale
  • 1 can coconut milk
  • 1 1/2 cup arborio or short grain rice
  • 3 cups vegetable broth (bouillon cubes or *)
  • 2 cups mushrooms (white or crimini) (sliced)
  • 1 cup snowpeas (cut in half)
  • 1/2 cup peas (I use frozen - fresh or canned work too)
  • 1 inch ginger (minced)
  • 5 cloves garlic (minced)
  • 1 tsp coconut oil
  • 1 tsp garlic powder
  • 1 tsp sugar
  • 1/2 tsp onion powder
  • 1 tsp cardamon powder
  • 1/2 tsp coriander powder
  • 1/4-1/2 tsp kosher salt (to taste)
  • 1/2 - 1 cup water

To Serve

Instructions

  1. To start, bring veggie broth, coconut milk, garlic, ginger, sugar and spices to boil in small saucepan. Once boiling, turn off heat.
  2. Heat oil in saucepan over medium heat. Add mushrooms and cook 5-6 minutes until soft and turning brown. 
  3. Add rice and stir to coat, toast the rice for 2 minutes, stirring constantly.
  4. Add 1 cup warm broth mixture and stir to combine. Keeping mixture on medium low heat, stir rice frequently (but do not over-stir) until all of the broth is absorbed into the rice. 
  5. Once absorbed, keep adding liquid in ½ cup increments, waiting until all the liquid added has been absorbed before adding more. Keep stirring and adding liquid until all the liquid is gone.
  6. When you add the last of the broth, add the snow peas and peas and continue to cook. Check to see if the rice is finished, it should be tender but still have a little bite. If the rice isn't ready yet, add ½ cup of warm water at a time until rice is ready (al dente).
  7. To get rice al dente, you may have to cook it for another 5-7 minutes. Use your taste and senses to decide when rice is al dente. If you have to keep cooking the rice, stir in ¼ cup of warm water occasionally to keep rice from sticking to the pan.
  8. Adjust salt to taste, and serve with parsley,  Cashew “Parmesan” Cheese and a squeeze of lemon!

Notes

*1.5 tbsp of my Vegetable Broth Powder

The trick to risotto is to slow add warm liquid to the rice, letting all the liquid absorb before adding more. Doing this while stirring the rice helps to evenly cook and coat the rice and yields a yummy risotto!

Lasts in fridge one week.

^ Add grilled chicken, tofu, or garbanzo beans for some added protein.

Find it online: https://modernhomecook.com/mushroom-coconut-risotto/