Best Coconut Risotto Recipes

COCONUT RISOTTO

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.

RISOTTO WITH COCONUT MILK AND SHRIMP

Steps:

• Put oil in a 10-inch skillet, preferably nonstick, and turn heat to medium-high. Add rice and cook, stirring occasionally, until rice glistens and sizzles, 2 or 3 minutes.
• Add wine and let it boil away, stirring once or twice, until mixture is just about dry. Add a cup of hot water and repeat, stirring frequently. Add half the coconut milk and cook, stirring frequently, until it is just about gone. Add remaining coconut milk and repeat.
• At this point rice should be nearly tender; if it is not, repeat process with another 1/2 cup water. Stir in tomato if desired, shrimp, salt and cayenne and cook until mixture is creamy and rice is tender but not mushy. If rice is still too crunchy for your taste, stir in 1/2 cup water and cook, stirring, until mixture is creamy again. Garnish with cilantro, basil or scallions and serve.

COCONUT RISOTTO WITH CHILI-LIME SHRIMP

Steps:

• In medium saucepan, heat chicken stock and coconut milk until bubbly, then reduce to low and keep simmering. Heat 1 tablespoon olive oil in large skillet or dutch oven on medium heat. Sauté onion until translucent. Add arborio rice and toast, stirring constantly, about three minutes or till lightly browned. Add rice wine, or 1 ladle of liquid. Stir rice constantly until it absorbs most of liquid. Continue, adding one ladleful at a time, stirring constantly, until the rice is the desired tenderness. Add salt to taste. Remove from heat. Stir in butter until melted. For shrimp sauce: Put frozen shrimp in skillet and heat on medium until warm. Drain. Return skillet to medium heat burner, add 1/2 tablespoon olive oil and shrimp, and saute briefly. Stir in chili sauce and lime juice, along with any remaining stock and coconut milk, reserving about a quarter cup. Stir cornstarch into this stock, and stir into shrimp sauce. Serve shrimp sauce ladled over risotto.

CHILI SHRIMP AND COCONUT RISOTTO

Steps:

• Heat the oil in large saute pan over medium heat.
• Add the shrimp, garlic and salt and cook until the shrimp is pink and just cooked through, about 5 minutes.
• Remove the shrimp and set aside.
• Add the chili paste and coconut ilk to pan and bring to a boil.
• Reduce heat to a simmer and cook, stirring occasionally, until thickened and reduced by half, about 5 minutes.
• Add the rice, bean sprouts, scallion, lime juice and shrimp and cook until heated through, 3 to 4 minutes.
• Serve garnished with basil leaves.

CREAMY COCONUT LEMONGRASS AND ASPARAGUS RISOTTO WITH SCALLOPS

Steps:

• To make the coconut base: Melt butter in a pot. Toss in onion, lemongrass and garlic and sweat off for about 2 minutes or lightly transparent.
• Add curry powder and cook over a low heat for another 2 minutes.
• Add wine, bring to the boil, and reduce on medium heat for about 5 minutes.
• Add coconut cream and cook over a low heat for about 10 minutes. Season with salt and pepper.
• Puree with a stick mixer or blender and strain. Use 1 cup of this mixture to use in the risotto and keep it warm. Reserve and freeze rest of this liquid for another time if you wish.
• To make the risotto: Put fish stock in a pot and bring to the boil, then reduce to a slow simmer.
• Heat 2 Tablespoons olive oil in a heavy base saucepan, add 1 Tablespoon of the butter then cook the shallots and asparagus pieces (NOT THE SPEAR TIPS). Cook over a low heat for 3 minutes.
• Add rice and turn up heat and cook for 2 minutes, stirring constantly.
• Add wine and let it evaporate.
• Lower heat then start adding stock, a ladle at a time, stirring occasionally, until rice is almost tender, about 20 minutes.
• Add coconut base and cook another 5 minutes, until rice is tender. Remove from heat and rest for 2 minutes before folding in remaining 2 Tablespoons of butter.
• In the meantime, bring a large pot of water to the boil, blanch asparagus tips for 30 seconds, drain, then refresh under cold , drain again and put aside.
• Heat a little olive oil in a frying pan until hot. Cook scallops in batches for 30 seconds on each side. Season with salt and pepper, keep warm and set aside.
• Add asparagus spears to pan to heat through.
• Dish risotto into bowls, top with asparagus spears and scallops and drizzle with a little olive oil.

PINEAPPLE COCONUT RISOTTO

Steps:

• In small sauce pot, combine poineapple juice, coconut milk, and chicken broth. Bring to simmer, and keep warm.
• Melt butter in larger stock pot.
• Add onion and cook on medium heat until translucent.
• Add rice and stir until butter is absorbed (about 3 minutes).
• Stirring constantly, add about 1/2c of the liquid to the rice.
• Stir until most of the liquid is absorbed.
• Add another 1/2c addition of liquid, and stir until liquid is mostly absorbed.
• Continue adding liquid 1/2 cup at a time, until rice is tender.
• Not all arborio rice is the same. Liquid amounts may be more or less than the 3 cups. Risotto is done when the rice is soft and creamy, with a little bite in the center of each grain. This will take about 20 minutes to achieve.
• When rice is cooked, stir in parmesan cheese and pineapple.
• season with salt and pepper.

RUM COCONUT RISOTTO

Steps:

• Saute risotto and melted butter.
• Add 1/2 cup rum to saute mixture over low heat and let rice absorb the rum.
• In a separate pan heat sugar, coconut milk, heavy cream, and water. Once sugar is dissolved add the rice mixture a little at a time, stirring often (about 20 minutes).
• Cook over low heat until rice is tender and creamy.
• Stir into mixture vanilla, other 1/2 cup rum, and coconut.
• Refrigerate until cold.
• Serve in little dishes topped with whipped cream and candied pecans.

BRAISED VEAL CHEEKS WITH COCONUT RISOTTO

Steps:

• Preheat the oven to 300 degrees F.
• Season the veal cheeks with salt and pepper on both sides. Heat a large skillet over medium-high heat, and then add enough oil to lightly coat the skillet. Let the oil heat, and then add the veal to the pan, and sear it on all sides until browned.
• In a Dutch oven or oven-safe pot, cook the bacon slowly over low heat. Add the chopped onion, carrot, and ginger, and cook for 4 minutes. Add the wine, soy sauce, and pineapple skin, and bring to a boil. Add the veal stock, and return to a boil. Add the seared veal cheeks, and place pot in the oven to braise for 2 1/2 hours.
• Closer to serving time, make the risotto. In a medium saucepot, sweat the remaining diced onion in 2 to 3 tablespoons butter for 2 minutes over medium heat. Reduce the heat to low. Add the risotto rice, and stir with a wooden spoon to coat it in the butter. Slowly add the chicken broth in 2 equal additions, not adding the second addition until the first has been almost completely absorbed. Stir constantly during the entire process. After all of the chicken broth has been absorbed, add the coconut milk, and then add enough of the braising liquid until the risotto is cooked to your taste. Fold in the remaining 1 tablespoon butter, papaya, tomato, and herbs. Serve immediately.
• Place the risotto in the center of a plate and place 2 veal cheeks on top. Garnish parsnip chips or fried shallots, if desired.

RED THAI COCONUT RISOTTO

Steps:

• 1. In a large pot over medium high heat, combine about half of the leeks, Almond Breeze Unsweetened Original, Thai paste and dried coconut. Bring to a boil and add chicken breast to poach and reduce heat to a low boil for 5 to 8 minutes. 2. Meanwhile, in a separate pot, warm coconut oil and sauté remaining half of the leeks, garlic and peppers for 5 minutes or so to sweat. Stir in brown rice to coat for 1 minute. 3. Add Almond Breeze/chicken mixture to rice pot one cup at a time and stir in. 4. Turn rice pot to low, cover and allow to cook through for about 12 to 15 minutes. Stir often until all liquid is absorbed. If the rice absorbs too quickly, add some chicken broth or wine to create a creamy dish. Garnish with a generous heap of basil. For more information and cooking inspiration, visit www.almondbreeze.ca

BROCCOLI AND COCONUT MILK RISOTTO

Steps:

• Heat the oil in a wide, flat pan and add the leek and chillis. Fry gently for 8-10 minutes or until they have softened. Add the rice, stir around well and then add the coconut milk and the stock. Stir well and bring to the boil. Simmer briskly for 15-20 minutes or until most of the liquid has been absorbed. Meanwhile, cut the broccoli heads into small florets and steam briskly for 3-5 minutes or until lightly cooked but still slightly crunchy. Season the risotto to taste then gently stir in the pine or cashew nuts (if using) and the broccoli and serve at once.

CHILI SHRIMP AND COCONUT RISOTTO

Steps:

• Heat the oil in a sauté pan over medium heat. Add the shrimp, garlic, and salt and cook until the shrimp is pink and just cooked through, about 5 minutes. Remove the shrimp and set aside. Add the chili paste and coconut milk to the pan and bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened and reduced by half, about 5 minutes. Add the rice, bean sprouts, scallion, lime juice, and shrimp and cook until heated through, 3 to 4 minutes. Serve garnished with basil leaves.

COCONUT MILK RISOTTO WITH ASPARAGUS

Steps:

• Bring the vegetable broth to a simmer in a medium saucepan and maintain it at a simmer while you make the risotto.
• In a large saucepan, heat the coconut oil and olive oil over medium-high heat.
• Add the onion, lemongrass and ginger and cook until the onion begins to soften and turn translucent, 5-7 minutes.
• Reduce heat to medium-low, add the rice and cook for 1-2 minutes, stirring to thoroughly coat the rice with oil.
• Stir in the sweet rice wine and cook until it is completely absorbed.
• Now begin adding the vegetable broth, about 1/2 cup at a time, allowing each 1/2 cup to be fully absorbed before adding another. Repeat this step until about 1 cup of the broth remains.
• Stir the asparagus, basil and truffle salt into the rice. Continue cooking, adding the remaining broth as before, until the broth is completely gone and the rice has become tender and very creamy. (The entire cooking process should take 35-40 minutes.).
• Stir in the coconut milk and cook until fully absorbed, abother 1-2 minutes.
• Season with salt to taste and serve immediately.

RED THAI COCONUT RISOTTO

Steps:

• In a large pot over medium high heat, combine about half of the leeks, Almond Breeze Unsweetened Original, Thai paste and dried coconut. Bring to a boil and add chicken breast to poach and reduce heat to a low boil for 5 to 8 minutes.
• Meanwhile, in a separate pot, warm coconut oil and sauté remaining half of the leeks, garlic and peppers for 5 minutes or so to sweat. Stir in brown rice to coat for 1 minute.
• Add Almond Breeze/chicken mixture to rice pot one cup at a time and stir inches.
• Turn rice pot to low, cover and allow to cook through for about 12 to 15 minutes. Stir often until all liquid is absorbed. If the rice absorbs too quickly, add some chicken broth or wine to create a creamy dish. Garnish with a generous heap of basil.

SALMON EN GELéE WITH COCONUT RISOTTO

Steps:

• Remove skin and slice the salmon lengthwise. Salt and saute in 1 tablespoon oil in a nonstick skillet, 1 minute per side. Set aside.
• Combine the remaining oil, cardamom, peppercorns, herbes de Provence, thyme and lemon juice in a zip-lock bag, add salmon and refrigerate overnight.
• The next day, stir gelatin into half a cup of cold water and set aside. Heat the Champagne and dissolve sugar and salt in it. Remove from heat and stir in the gelatin, liqueur, lemon juice and herbs. Stir in 1 3/4 cups water.
• Pour 1/2 inch of the gelee mixture into a deep glass loaf pan. Set the pan in an ice bath. When gelee is set, top with a piece of the salmon, then pour in enough gelee to cover it by another 1/2 inch. Let set, then repeat with second piece of salmon. Pour enough gelée (if it has solidified, warm it) to cover salmon by 1/2 inch. Refrigerate at least 4 hours, or up to 1 day.
• About 15 minutes before serving, warm milk and coconut milk. Saute shallots in oil until soft. Stir in the rice, then a ladle of the milk mixture. Stir until almost all the liquid is absorbed. Repeat until the rice is creamy and al dente. (You may have liquid left.) Season with salt and pepper. Remove from heat and fold in avocado and fruit.
• Unmold salmon by dipping the bottom of the loaf pan briefly in warm water and inverting it onto a platter. Slice the ''loaf'' with a serrated knife and place a slice on each serving plate. Serve with a mound of warm risotto.

COCONUT CURRY BARLEY RISOTTO RECIPE - (3.9/5)

Steps:

• Whisk together 2 cups of coconut milk and the spices in a large bowl or pot. Over medium heat, bring the spiced coconut milk to a low boil. Once at a low boil, turn the heat to low and add the barley to cook in the spiced coconut milk. Stir regularly to keep the milk from scalding on the bottom. While the barley cooks, prepare the edamame beans. In a large pan, sautée the mushrooms in 1 tbsp. vegetable or olive oil, seasoning lightly with salt and pepper. Cook them for just a few minutes, as they will continue to soften once added to the risotto. If they are done before the barley, remove from heat and set aside. As the coconut milk begins to thicken and reduce, test the doneness of the barley. If the barley is still too al dente, add some additional coconut milk to keep it from getting to sticky while the barley cooks. Continue to add small amounts of coconut milk as needed, until the barley is al dente and the coconut milk is still kept creamy. Add the barley and edamame to the sautée pan with the mushrooms. Stir together over low heat, adding any additional coconut milk needed to maintain the right consistency. The end result should be creamy and a bit runny, but not thick and sticky. Remove the cardamom pods before serving, and enjoy.

EASY COCONUT AND LIME 'RISOTTO'

Steps:

• Cook the rice.
• Meanwhile, fry the onion until soft and translucent, then add the garlic and fry for a further minute.
• When the rice is cooked, drain and return to the pan. Add the onions and garlic to the cooked rice.
• Add the coconut milk, a splash of soy sauce and the juice of two limes to the rice and onions. Reduce over a medium heat until the rice mixture is the consistency of risotto.
• Add soy sauce, lime juice and chilli powder to taste. I like to serve it with a chicken breast and veg.