Ingredients

• 3/4 cup medium grain rice
• 1/2 cup coconut milk
• 1 small onion, finely chopped
• 2 1/2-3 cups vegetable broth
• 2 1/2 tablespoons unsalted butter, divided
• 1/4 cup parmesan cheese, grated
• Salt and pepper to taste

How to make Coconut Risotto directions

• 1

  Mix coconut milk with vegetable broth in a medium saucepan. Heat this mixture and simmer on low.

• 2

  In a sauté pan, melt 1 1/2 tablespoons butter and sauté onion until tender. Add the rice and stir to coat.

• 3

  Pour in 1/2 cup of the broth/coconut mixture and, stirring constantly, cook until the liquid is absorbed. Add another 1/2 cup and again, stir until the liquid is absorbed. Continue cooking this way for about 20-25 minutes or until the rice is tender and creamy. You might not use all the broth.

• 4

  Stir in the remaining butter and parmesan cheese. Season with salt and pepper to taste. Serve in warm bowls.