Creamy Coconut Milk Risotto with Spinach
Delightful, creamy risotto that can be made vegan using vegetable broth. You will never even miss the dairy in this dish. Pairs well with seafood or chicken.
Servings Prep Time
8Servings 10Minutes
Cook Time
45Minutes
Servings Prep Time
8Servings 10Minutes
Cook Time
45Minutes
Ingredients
Instructions
  1. In a large saucepan, heat the oil over med-high heat. Add onion and ginger and cook until soft about 5-7 minutes.
  2. Reduce heat to med-low, add the rice and cook for 1-2 minutes, stirring to coat the rice with oil. Stir in the wine and cook unitl it is completley absorbed.
  3. Now add the broth, about 1/2 cup at a time, allowing each 1/2 cup to absorb before adding another. Repeat until 1/2 cup of broth remains.
  4. Add the vegetables, basil and truffle salt. Continue cooking and add the remaining broth until it is completely absorbed and the rice is tender and very creamy.
  5. Stir in coconut milk and cook until fully absorbed, another 1-2 minutes.
  6. Season with salt. Plate and drizzle with truffle oil, if desired. Serve immediately.