Coconut Milk Risotto - vegan recipe (vegetarian twist included)

Risotto - is an Italian rice dish cooked in broth to a creamy consistency. http://en.wikipedia.org/wiki/Risotto

I'm pretty sure it's also the word for delicious...or amazeballs...

Usually risotto is made with white Arborio rice because it is a short grain white rice that absorbs liquids and releases starches well, leading to the creamy consistency everyone loves about risotto.

I don't do white grains...here's a little reason why... "The process that produces brown rice removes only the outermost layer, the hull, of the rice kernel and is the least damaging to its nutritional value. The complete milling and polishing that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids. Fully milled and polished white rice is required to be "enriched" with vitamins B1, B3 and iron."
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=128

I almost put risotto in quotation marks since this recipe is definitely not the traditional recipe, but it works :) It's still rice cooked in liquid to a creamy consistency.

This is a great recipe to use if you are having vegans over, or you can use cow's dairy and it still works and tastes great.

 

Brown Rice Risotto

(makes 2 smaller side servings or 1 large serving)

 

 

 

3/4 cup cooked brown rice
1/2 cup full fat coconut milk (the kind in the can) plus 2 tablespoons reserved to the side just in case
2/3 cup sliced crimini mushrooms
1/4 cup diced white onion
1/4 cup frozen peas

2 tablespoons toasted pine nuts
1 tablespoon fresh parsley, chopped
1/4 teaspoon chili flakes
1/4 teaspoon dried rosemary

1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter (grassfed is best) OR olive oil for vegan
1 heaping tablespoon sliced/shredded parmesan cheese (OPTIONAL - NOT VEGAN!)

 

In a medium sauce pan set over medium heat, add butter and onion and cook until onion is translucent.

 

 

Add mushrooms plus all the spices (rub the spices in your hands before you add them to activate and wake them up) and herbs and cook 2 minutes until mushrooms start to soften.

Reduce heat to low.  

 

Add  rice and peas and cook 1 minute

 

Add coconut milk, stir to combine, reduce heat to low and simmer about 4 minutes until everything is warmed through. If it starts to lose the creaminess and starts to stick together, add reserved coconut milk.

 

 

If using parmesan cheese, add it here. Add pine nuts and parsley. Serve warm.

 

 

 

Decadent, creamy, flavorful, a nice crunch from the pine nuts, overall just a great meal, plus using cooked rice guarantees this meal is ready in under 10 minutes, say WHAT?!?

 

Happy Eating!!