Creamy coconut-risotto with mushrooms

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.


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Ingredients: (serves 4)

200 ml coconut milk
  coconut oil
250 g risotto rice
1 tablespoon granulated vegetable broth
300 g mushrooms
2 small zucchinis
  Italian herbs, pepper, salt

Prep time: 5 minutes / Cook time: 20-25 minutes



  1. Open the coconut milk and take off the cream.
  2. 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.
  3. 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.
  4. Add the vegetables after 15 minutes and let it cook for another ten minutes.
  5. 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.

You might be also interested in:


Rice pot with red lentils


sweet potatoe salad

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