Coconut Risotto
½
¼
¾
Heat the olive oil in a medium-sized saucepan. Add the rice, stirring until the grains become shiny and translucent. Add the water. Cook on medium heat, stirring constantly, until the water is nearly absorbed, approximately 20 minutes.
Slowly add the chicken broth, ¼ cup at a time, stirring constantly and adding more as the liquid is absorbed. When the broth is nearly absorbed, repeat the process with the coconut milk. Stir in the salt and pepper, and serve.
Serves1–2
Can't find arborio rice? Try substituting another short-grain rice. For a more traditional risotto flavor, forego the coconut milk and use 1¾ cups chicken broth.
