December 18, 2020

Coconut Rissoto with Saute Mushrooms

By Abena Offeh-Gyimah
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