Hi friends! Today we are making my favorite risotto! The ingredients might seem a bit odd at first but I guarantee you that the combination is absolutely delicious! Creamy coconut milk, sweet pineapple and mushrooms! What’s not to like about this scrumptious recipe! Hearty, rich and mouthdrooling! Give it a go and you will be amazed!
Coconut Milk and Pineapple Risotto
Course: MAIN COURSECuisine: Asian, IndianDifficulty: 3/5Servings
4
servingsPrep time
minutes
10
Cooking time
25
minutesCreamy, hearty and exotic pineapple risotto!
Ingredients
Sesame oil
1 onion chopped
250 gr mushrooms in slices
5 – 6 slices of pineapple
2 tea cups carolina rice
1 can full fat coconut milk
1 tbsp curry
1 tsp sweet paprika
1/2 tsp salt
Black pepper
1 pinch chili flakes
3/4 tbsp soy sauce
4 cups vegetable broth
- Extra ingredients
Chives
Vegan parmesan
Directions
- In a pan we add 3 – 4 tbsp sesame oil. Once hot we add the onions and sautee for about 10 minutes or until transluscent. We add the mushrooms and cover the pan. Once all liquids are gone through in the pineapple and sautee for another 8 mminutes or until the mushrooms are golden.
- Add the rice and stir. Pour in the coconut milk and add all the ingredients except for the veggie broth. Give it a good stir, cover and let cook for 6 minutes. Uncover and once the liquids have reduced to half add 1 cup of the veggie broth. Give a good stir and let simmer until most liquids are gone. Add one more cup veggie broth and continue until all the broth is gone and the rice is ready.
- When ready add some vegan parmesan and chives. Enjoy!
Notes
- Make sure your broth is warm since you don’t want to stop the cooking process.
If you have any questions or just want to say hi drop your comment below.
Happy cooking!
