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Here is a wonderful post from our friends over at Nina Dunedin!

Once in a while when I’m organizing my home pantry, I realize I am a grain hoarder. Amaranth, red lentils, black lentils, farro, bulgar, green lentils, two different types of quinoa, four different types of rice! It’s a little out of hand. However, when they all come to sit side by side in their re-purposed jars, I draw inspiration from all the colors. In this case, I felt the desire to draw upon most of these colors and bring them into one dish celebrating one of the world’s most beloved grains.. aborio rice. Because of their abundant starchiness, these grains lend themselves to becoming incredibly creamy without the addition of, well, cream. However, that didn’t stop us from dolling this up with decadent coconut milk.
I steamed a few different vegetables I had picked up earlier at the market, and finished the dish with a dash of smoked paprika.

coco-rissoto


CoCo Risotto
1 C Aborio Rice
1 C Organic Vegetable Stock
1/2 C Dry White Wine
1 can Organic Coconut Milk
2 Tbl Conscious Coconut oil
2 cloves Garlic, Minced
1/4 Onion, small dice
(I used red, because it is what I had in the fridge, but you can use white or yellow)
1-2 pinches pinches saffron

Take the diced onion, add a pinch of salt and the saffron, and chop finely.
Sweat the onions and garlic in the Coconut Oil over medium heat
When onions become translucent, add rice and toast, stirring often, about 2 mins.
Add 1 cup of stock, let absorb completely, stirring occasionally.
Season to taste with each addition of liquid.
Add the wine, let absorb completely, stirring occasionally
Add the coconut milk, half at a time, stirring until absorbed.

Add your favorite vegetables and enjoy immediately.