Coconut Flavored Risotto

By Flyer920

Ingredients

• 2 cups chicken broth (or as needed)
• 1/2 can (13.5 oz. size) lite coconut milk
• 1/2 cup arborio rice
• 1/2 medium yellow onion, finely diced
• 3/4 tablespoon olive oil (divided)
• 1 tbsp butter in pats

Preparation

Step 1

In medium saucepan, heat chicken stock and coconut milk until bubbly, then reduce to low and keep simmering. Heat 1 tablespoon olive oil in large skillet or dutch oven on medium heat. Saute onion until translucent. Add arborio rice and toast, stirring constantly, about three minutes or till lightly browned. Add rice wine, or 1 ladle of liquid. Stir rice constantly until it absorbs most of liquid.

Continue, adding one ladleful at a time, stirring constantly, until the rice is the desired tenderness. Add salt to taste. Remove from heat. Stir in butter until melted.