Caribbean Coconut Risotto

Ingredients

While the original Italian risotto is typically made with Arborio rice and flavored with ingredients like Parmesan cheese and white wine, this Caribbean adaptation swaps Arborio rice for fragrant jasmine rice and incorporates coconut milk and tropical spices for a unique island twist. We alse have the original recipe for Risotto, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 cup (200g) jasmine rice 1 cup (200g) jasmine rice
• 1 tablespoon coconut oil 1 tablespoon coconut oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 cup (60ml) coconut cream 1/4 cup (60ml) coconut cream
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 17g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 5g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a saucepan, combine the coconut milk and vegetable broth. Bring to a simmer over medium heat.
2. 2.
   In a separate large saucepan, heat the coconut oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the jasmine rice to the saucepan with the onions and garlic. Stir well to coat the rice with the oil.
4. 4.
   Add the ground turmeric, ground cumin, ground coriander, salt, and black pepper to the rice mixture. Stir to evenly distribute the spices.
5. 5.
   Begin adding the simmering coconut milk and vegetable broth mixture to the rice, one ladleful at a time. Stir continuously and allow the liquid to be absorbed before adding more.
6. 6.
   Continue adding the liquid and stirring until the rice is cooked al dente, about 20-25 minutes.
7. 7.
   Stir in the coconut cream to add extra creaminess to the risotto.
8. 8.
   Remove from heat and let the risotto rest for a few minutes before serving.
9. 9.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.
• Jasmine rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve a fluffier texture.
• Coconut cream — Use the thick, creamy part of the coconut milk that separates and rises to the top of the can.

Tips & Tricks

• For added texture and flavor, you can toast some shredded coconut and sprinkle it on top of the risotto before serving.
• If you prefer a spicier kick, add a pinch of cayenne pepper or a finely chopped chili pepper to the rice mixture.
• To make it a complete meal, serve the Caribbean Coconut Risotto with grilled shrimp or roasted vegetables on the side.
• If you don't have jasmine rice, you can substitute it with basmati rice or long-grain white rice.
• Leftover risotto can be transformed into delicious risotto balls by shaping them into small balls, coating them in breadcrumbs, and frying until golden brown.

Serving advice

Serve the Caribbean Coconut Risotto as a main course, accompanied by a fresh green salad or grilled vegetables. It can also be served as a side dish alongside grilled fish or chicken for a complete Caribbean-inspired meal.

Presentation advice

To enhance the tropical vibes, garnish the risotto with a sprinkle of toasted shredded coconut and a few fresh cilantro leaves. Serve it in colorful bowls or on decorative plates to add a touch of Caribbean flair to your presentation.