Coconut Milk Risotto with Asparagus

TOTAL TIME: 2 hr 15 min
Prep: 1 hr 15 min
Inactive Prep: --
Cook: 1 hr
 
YIELD: 4 to 6 servings
LEVEL: Intermediate

ingredients

  • 8 cups low-sodium vegetable broth
  • 1 1/2 tablespoons coconut oil
  • 1 1/2 tablespoons olive oil
  • 2/3 cup diced yellow onion
  • 1/4 cup plus 2 tablespoons fresh lemongrass, finely chopped
  • 2 teaspoons minced fresh ginger
  • 1 1/2 cups Arborio rice
  • 1/2 cup sweet rice wine
  • 2 cups asparagus, trimmed and cut into 1/2-inch pieces
  • 1 teaspoon dried basil
  • Few pinches white truffle salt
  • 1 cup coconut milk
  • Salt
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Directions

Bring the vegetable broth to a simmer in a medium saucepan and maintain it at a simmer while you make the risotto.

In a large saucepan, heat the coconut oil and olive oil over medium-high heat. Add the onion, lemongrass and ginger and cook until the onion begins to soften and turn translucent, 5 to 7 minutes. Reduce the heat to medium-low, add the rice and cook for 1 to 2 minutes, stirring to thoroughly coat the rice with oil. Stir in the sweet rice wine and cook until it is completely absorbed. Now begin adding the vegetable broth, about 1/2 cup at a time, allowing each 1/2 cup to be fully absorbed before adding another. Repeat in this way until about 1 cup of the broth remains.

Stir the asparagus, basil and truffle salt into the rice. Continue cooking, adding the remaining broth as before, until the broth is completely gone and the rice has become tender and very creamy. (The entire cooking process should take 35 to 40 minutes.) Stir in the coconut milk and cook until fully absorbed, another 1 to 2 minutes. Season with salt and serve immediately.

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3

Newest Ratings and Reviews

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  • on March 20, 2014

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    What an awesome recipe. It is incredibly good and everyone I let try it was very impressed. If you like Risotto you have got to give this a try. The coconut milk gives it just enough sweet but not too much. I will be making this again and soon.

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  • on March 12, 2014

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    I loved this recipe! There isn't anything I would change about it(other than not having the truffle salt). The lemongrass kept it so fresh. The risotto was creamy, wonderful and filling. Cant wait to have the leftovers for lunch.

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  • on February 02, 2014

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    I hesitate to review this because I had to change several things, but it was just so delicious I'm going to review it anyway. I didn't have lemongrass, but I had a leek so I used that instead. I'm allergic to wine so I omitted it altogether. I didn't have asparagus so I used diced buttercup squash. I didn't have dried basil but I had fresh cilantro and used that. I also didn't have truffle salt. I used the entire can of coconut milk because, well, why not? It was pretty good with all of these changes but needed an acid - probably because I didn't use wine - so I spritzed some fresh lime juice over it. Delicious!
    Jason, I love the show. It's about time someone made a fun show about health-promoting foods. I'm actually not a vegan but I make a lot of raw foods and believe in eating whole, unprocessed foods. I'm so happy to see a TV chef making delicious, healthy meals that aren't just reduced-fat versions of typical America dishes. Thank you and great job!

    people found this review Helpful.
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