Coconut Curry Risotto (Italian-Style)

Ingredients

• 1/2 cup Arborio rice
• 3/4 cup Coconut milk (unsweetened)
• 2 cups Vegetable broth
• 1/4 cup Yellow onion
• 1 clove Garlic
• 1 tbsp Olive oil
• 1 tsp Mild curry powder
• 1 tbsp Unsalted butter(optional)
• 1/4 cup Parmesan cheese, finely grated(optional)
• 1 tbsp Fresh lime juice
• 2 tbsp Fresh cilantro or parsley, chopped
• to taste Salt(optional)
• to taste Black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): Finely chop the onion and mince the garlic. Measure the rice, coconut milk, broth, curry powder, lime juice, and herbs.

2. 2

   Cook (25 minutes): In a saucepan over medium heat, warm the olive oil. Add onion and cook 3–4 minutes until softened. Stir in garlic and curry powder for 30–60 seconds until fragrant.

3. 3

   Add the arborio rice and stir to coat for 1 minute. Pour in the broth a ladle at a time, stirring frequently and letting the liquid mostly absorb before adding more. Continue until the rice is tender and the risotto is creamy, about 18–20 minutes total.

4. 4

   Stir in coconut milk and butter (if using) for the final 2 minutes. Turn off heat and fold in Parmesan (if using). Season with salt and black pepper to taste.

5. 5

   Finish: Stir in lime juice and top with chopped herbs. Serve immediately.