July 11, 2020 | In love with risotto
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Life is like a coconut – sometimes hard and sometimes bright. (Unbekannt)
This creamy coconut-risotto with mushrooms is quick and easy to make. It is a vegetarian and vegan recipe with only a few ingredients. For a creamy and exotic taste I use coconut milk.
Ingredients: (serves 4)
|200 ml||coconut milk|
|250 g||risotto rice|
|1 tablespoon||granulated vegetable broth|
|Italian herbs, pepper, salt|
Prep time: 5 minutes / Cook time: 20-25 minutes
Open the coconut milk and take off the cream.
Heat the coconut oil in a pot, add the risotto rice and stir it until the rice grains are glazed. Add the coconut milk, 200 ml of water and the granuated vegetable broth, boil again and reduce the heat. Let the risotto cook for 15 minutes, continue stirring. Do not close the lid completely.
Meanwhile, wash the mushrooms with a vegetable brush or a kitchen towl. Remove the stems and dice the mushrooms. Wash the zucchinis and dice them, too.
Add the vegetables after 15 minutes and let it cook for another ten minutes.
Before serving a, add the coconut cream and Season with Italian herbs, pepper and salt.
Tips to exchange:
- Add more vegetables like peas.
- If you don’t like coconut milk, you can use plant milk.
- Do you want more proteins? Add chickpeas or beans.
This recipe is…
… quick and easy to cook.
… tasty, varied and creative.
… vegetarian and vegan.
… food for the soul.