Coconut Risotto with Cranberries and Arugula
This Coconut Risotto with Cranberries and Arugula is a vegan, gluten and dairy free risotto that offers sweet flavors with a slight arugula bitterness.
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Servings: 2 people
Ingredients
- 1/2 onion
- 1/2 tablespoon olive oil
- 1/4 cup white wine
- 1 cup carnaroli rice
- 1 cups vegetable broth
- 1 cup coconut milk
- 1 cup dried cranberries
- salt and pepper
- 1 cup arugula
Instructions
- Chop the onion fine.
- Warm the broth. Add the cranberries to the coconut milk and warm as well.
- Heat the oil in a Dutch oven and add the chopped onion. Cook the onion until soft and translucent.
- Add the rice and stir until thoroughly coated in oil.
- Add the wine and allow this to be absorbed by the rice.
- Add the broth to the rice and cook over medium heat. Stir occasionally until all the stock is absorbed.
- Add the coconut milk with the cranberries and allow this to absorb as well.
- When rice is done, it is creamy and just tender. Add salt and pepper to taste.
- Add arugula and mix and serve immediately.
Nutrition
Calories: 842kcal | Carbohydrates: 138g | Protein: 9g | Fat: 29g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Sodium: 494mg | Fiber: 7g | Sugar: 47g
Nutrition information is automatically calculated, so should only be used as an approximation.
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