Ever have one of those evenings where you keep opening the fridge and pantry hoping a dinner idea will jump out at you? Or do you have food but don’t feel like eating it?
We’ve all been there…
Before you jump online to order takeout, check your pantry to see if you have any coconut milk and arborio rice laying around. We know it sounds random, but you might be surprised, it’s not as far fetched as you think!
If you do, we suggest you make this delicious and creamy dairy-free Risotto. You will forget that there is no parmesan cheese, and it honestly doesn’t take that long, or require any special skills to prepare. The result will definitely be that “something out of the ordinary” that you were looking for.
5 minute prep time | 30 minute cook time
1 cup arborio rice
1 can of reduced fat coconut milk
1 small white onion, chopped
1 tbsp olive oil
1/2-1 cup water
Add 1 tsbp oil olive and onion to pot at medium heat.
Let cook for ~ 5 minutes, or until onion is translucent.
Add arborio rice and 1/2 can of coconut milk and stir every 5(ish) minutes (it'll stick to the bottom of the pan if you get lazy, so you kinda need to hang out to cook this one).
Add other half of coconut milk can once liquid has been absorbed or cooked off, cook for ~10 minutes.
Slowly add more water as needed until the rice is the consistency you want (will take about 25-30 minutes from when you started).
Remove from heat, serve and enjoy!
Note! There is a noticeable coconut flavor to it (but in a good way), so this pairs well with citrus, or even spicy protein options (like this tilapia). You can also add whatever veggies you have on hand, just sauté them in a separate pan when you've got about 10-15 minutes left on the risotto, and toss in at the end. Our favorites in risotto are broccoli and asparagus.