Broccoli And Coconut Milk Risotto Recipes

BROCCOLI RISOTTO

Broccoli Risotto image

You want to add liquid to the risotto a little at a time, stirring constantly and make sure to cook just until it's creamy and the grains are tender.

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1/4 cup olive oil, divided
1 garlic clove, thinly sliced
2 cups broccoli florets
2-1/3 cups chicken broth, divided
1/4 cup chopped fresh parsley, divided
Salt and pepper to taste
1/2 small onion, chopped
3/4 cup uncooked long-grain or Italian Arborio rice
2/3 cup dry white wine or chicken broth
1 tablespoon lemon juice
2 tablespoons butter
1/4 cup grated Parmesan cheese, divided

Steps:

In a skillet, heat 2 tablespoons oil. Saute garlic and broccoli until garlic is soft, about 3 minutes. Add 1/3 cup chicken broth, 3 tablespoons parsley, and salt and paper to taste. Simmer, uncovered, just until broccoli is tender, about 6 minutes. Set aside., Meanwhile, heat remaining oil in a large saucepan. Cook onion until tender, about 3 minutes. Add rice and stir until rice is coated. Add wine or broth; cook until wine is, stirring constantly., In small saucepan, heat remaining broth and keep warm. Stir 2/3 cup warm broth into rice mixture. Cook, uncovered, over medium-low heat until all of the liquid is absorbed, stirring constantly. Add remaining broth, 1/3 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Rice will be creamy and grains tender when done. (Total cooking time is about 25 minutes.) , Stir in the lemon juice, butter, 3 tablespoons Parmesan cheese and reserved broccoli. Sprinkle with remaining Parmesan and parsley. Serve immediately.

Nutrition Facts : Calories 247 calories, Fat 14g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 473mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

COCONUT RISOTTO

Coconut Risotto image

Provided by Food Network

Categories side-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 5

Ingredients

2 cups Arborio rice
2 cups vegetable stock
2 1/2 cups coconut milk
1 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper

Steps:

Preheat the oven to 350 degrees F.
Line a deep baking sheet with aluminum foil.
Add the rice, vegetable stock, coconut milk, salt, and pepper to a medium bowl and toss it around with your hands until all the rice is coated. Pour the mixture into the foil lined baking sheet. Cover tightly with aluminum foil. Put the pan in the oven and bake until creamy, about 1 hour. Transfer the rice to a serving bowl and serve.

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