Pasta, Rice, Grains/ Vegetables

Mushroom Risotto with Coconut Milk

I started my risotto only with garlic, mushrooms and rice. The rest of the ingredients I was choosing during the process.  The coconut milk proved to be an excellent idea for the taste and touch of turmeric has given risotto a nice bright color. The end result – exquisitely tasty dish!

Serves: 4

Ingredients:

  • 2 Tbsp. olive oil
  • 1 yellow onion, diced
  • 3-4 garlic cloves, crushed
  • 2 cups, white button mushrooms, sliced
  • 1 cup Arborio or medium-grain rice
  • 1/2 cup dry white wine
  • 2 cups vegetable stock or water
  • 2 cups coconut milk
  • 2 Tbsp. unsalted butter
  • 1/2 cups Parmigiano-Reggiano cheese
  • salt and freshly ground pepper, to taste
  • 1/4 tsp turmeric
  • 1/2 cup green beans, chopped
  • fresh chive leaves for garnish (optional)

Directions:

In a heavy saucepan over medium-high heat, melt the butter with the olive oil. Add the onions, garlic and sauté, stirring frequently, about 2 minutes. Add the rice and mushrooms and stir until a white dot appears in the center of the grains, about 1 minute. Add the wine and stir until it is absorbed, about 2 minutes.

Add one cup of the stock or water. Adjust the heat under the rice to a simmer, if needed, so that the liquid bubbles and is absorbed slowly. Stir until the liquid is absorbed. Continue cooking, adding the rest of the stock or water and stirring almost constantly, until the rice starts to soften, about 10 minutes. Add the turmeric. Continue cooking, adding the coconut milk one cup at a time and stirring almost constantly, until the rice is just tender to the bite but slightly firm in the center and looks creamy, about 10 minutes more. At the end add the green beens (optional), I just have them from last night dinner.

Add the cheese and season with salt and pepper. Stir to mix well.

To serve, spoon the risotto into a serving bowl. Garnish with the chives.

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7 Comments

  • Reply
    Rosa's Yummy Yums
    April 25, 2014 at 6:23 am

    Original and scrumptious! I love this flavor combination.

    Cheers,

    Rosa

  • Reply
    Medeja
    April 25, 2014 at 6:34 am

    Coconut milk sounds interesting! I never tried making risotto with coconut milk.

  • Reply
    La Table De Nana
    April 25, 2014 at 1:02 pm

    Must be so different w/ the coconut milk!
    Love the pansies..

  • Reply
    HEAVEN CAN WAIT
    April 25, 2014 at 2:16 pm

    I love mushroom risotto but never made it with coconut milk. Quite interesting! Thank you for the inspiration, Yelena!

    Greetings – Dominique

  • Reply
    Anonymous
    April 25, 2014 at 6:38 pm

    I make an Indian spiced risotto with coconut milk but yours will make a most welcome change and not only that, but all I have to do is leave out the cheese and it's vegan :). Thankyou for another most inventive and delicious recipe Yelena I love this site 🙂

  • Reply
    Sandra Armstrong
    April 26, 2014 at 2:31 am

    Definitely going to make this…. looks exquisite!

  • Reply
    Angie Schneider
    April 26, 2014 at 1:09 pm

    I love this is made with coconut milk. It looks scrumptious!

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