Coconut Stew Risotto
A creamy, Italian-inspired risotto infused with the exotic flavors of coconut and Brazilian spices.
Ingredients
- ●8 oz Brazilian chorizosliced
- ●1 can Coconut milk
- ●1 cup Warm Arborio riceuncooked
- ●4 cups Dense vegetable brothwarmed
- ●2 cups Stew tomatoescrushed
- ●2 tbsp Olive oil
- ●1 medium Onionchopped
- ●2 cloves Garlicminced
- ●1/4 cup Fresh parsleychopped
Instructions
- 1
Heat the olive oil in a large skillet over medium heat.
- 2
Add the chopped onion and cook until translucent, about 5 minutes.
- 3
Add the sliced chorizo and cook until browned, about 3 minutes.
- 4
Add the Arborio rice and cook for 1-2 minutes, until lightly toasted.
- 5
Add the warmed broth, 1 cup at a time, stirring constantly and allowing each cup to absorb before adding the next.
- 6
After 20 minutes of cooking, stir in the coconut milk and crushed tomatoes.
- 7
Continue cooking for an additional 10-15 minutes, or until the risotto is creamy and the liquid has been absorbed.
- 8
Stir in the chopped parsley and season with salt and pepper to taste.
- 9
Serve immediately and enjoy!