Coconut & Sun-dried Tomato Risotto
Missing Ingredients- DIRECTIONS
- INGREDIENTS
- Dice 1 onion. Set aside.
- Mix 1 cup of vegetable broth and 1 cup of water. Set in a pot over medium heat. You want a gentle simmer.
- Set 2 TBSP of oil in a large pan over medium heat.
- While oil heats up, mince 1 TBSP of garlic.
- Cook onion until it just starts to brown. About 5 minutes.
- While onions cook, dice 1 zucchini.
- Once onions are ready, add diced zucchini and a couple dashes of salt and pepper.
- Cook until zucchini is soft, add garlic.
- Cook for another 2-3 miuntes.
- Add in 1 cup of risotto rice. Mix well and cook for 2 minutes.
- Pour in simmering broth and water mix.
- Cover and cook for 15 minutes until there's no water at the bottom of the pan.
- Grab 1 cup of sundried tomatoes. If it's the canned type, set aside 1/4 cup of the liquid it's in.
- Set aside 1/4 cup canned coconut milk.
- Once rice is ready, add in sundried tomatoes (with liquid if you have it) and canned coconut milk. Stir well and leave in pan for about a minute to heat up.
- Enjoy this delicious plate!
- Zucchini
- Garlic
- Sun Dried Tomatoes
- Cooking Oils
- Extra Light Olive Oil
- Light Olive Oil
- Virgin Olive Oil
- Olive Oil
- Avocado Oil
- Coconut Oil
- Vegetable Oil
- Extra Virgin Olive Oil
- Canned Coconut Milk