December 18, 2020
Coconut Rissoto with Saute Mushrooms

INGREDIENTS:
Risotto
- 1 1/4 cup Adda Blooms Oryza Glaberrima rice (remove husk and soak overnight); 2 1/2 cups vegetable broth; 3 cups coconut milk; 2tbsp coconut oil; 1 1/2 chopped onion; 1 tsp mince garlic; 1 tbspn basil; salt
Saute Mushroom
- 1 cup mushroom; 2 tbspn plant base butter; 1 tbspn olive oil; 2 tbspn minced garlic; 1/4 cup of vegetable broth; pinch of salt and pepper
DIRECTIONS:
Coconut Risotto
- Heat coconut oil in a pan over medium heat
- Add onion, ginger, and garlic, cook until fragrant of 2 minutes
- Add rice and sprinkle salt to your liking
- Add vegetable broth and bring to simmer
- Keep stirring until rice had absorbed most of the broth
- Cook until rice is all done
- Add coconut milk and stir until rice has absorbed milk
- Serve while hot
Sauteed Mushroom
- Add butter and olive to a pan on medium heat
- Add mushroom and garlic; stir until its slightly brown
- Season with salt and pepper
- Ad vegetable broth and let it cook for 5 minutes