Coconut Risotto

This is a little Italian with an Asian twist. It has all the flavors: sweet, spicy, salty, creamy, nutty! I love it!

Ingredients

• 1 tbsp. coconut oil
• 1 tbsp. butter
• 1 ½ cups Arborio rice
• 12 oz. sweetened coconut milk
• 3 cups of unsweetened almond milk
• 2 tbsp. soy sauce
• 1 large red pepper, diced
• 1 large yellow peppers, diced
• ½ cup broccoli florets
• Pinch of red pepper flakes
• 3 scallions
• ¼ slivered almonds, toasted
• 1 cup toasted coconut
• Salt and pepper to taste

Directions

In a sauce pan, bring the coconut milk and almond milk to a boil. Keep hot over low heat.

In a large sauce pan, add the olive oil and melt the butter together on medium heat. Add the ginger and garlic and heat for 1 minute. Then, add the risotto and stir around in butter until absorbed. Ladle in ½ cup of milk at a time. Stir until almost completely absorbed. Continue adding the milk, ½ cup at a time, stirring constantly to allow each addition to absorb into the rice. Cook until the rice is firm to the bite about 20 minutes. At the end, stir in half the toasted coconut and almonds.

Meanwhile, in a sauté pan, heat a little bit of olive oil and sauté the peppers and broccoli. Sprinkle in the soy sauce and heat until broccoli is bright green and peppers still have a little bite. When the risotto is all finished, add the vegetables and garnish with remaining coconut, almonds and scallions. Serve immediately!!