Recipe Image

Creamy Coconut and Snap Pea Risotto

  • 25 m
  • 50 m
Diabetic Living Magazine
“Coconut milk adds an unexpectedly rich note to this risotto, complemented by a dash of ground coriander and cardamom for a riff on traditional risotto flavors.”

Ingredients

    • 1 medium onion, chopped ( ½ cup)
    • 2 teaspoons canola oil
    • 1 cup Arborio rice
    • 2 cups reduced-sodium vegetable broth
    • 1½ cups water
    • 1 cup fresh sugar snap peas, trimmed
    • ½ cup reduced-fat unsweetened coconut milk
    • ½ teaspoon ground coriander
    • ¼ teaspoon ground cardamom
    • ⅛ teaspoon salt
    • ⅛ teaspoon black pepper
    • 1 cup coarsely chopped fresh spinach
    • ¼ cup slivered almonds, toasted

Directions

  • 1 In a large saucepan, cook onion in hot oil for about 5 minutes or until onion is just tender, stirring occasionally. Add rice. Cook and stir over medium heat for 2 to 3 minutes or until rice begins to brown.
  • 2 Meanwhile, in another large saucepan, bring broth and water to boiling. Add peas; return to boiling and cook for 1 minute. Remove the peas with a slotted spoon and set aside on a cutting board. Reduce the heat so the broth is simmering.
  • 3 Slowly add 1 cup of the broth to the rice mixture, stirring constantly. Continue to cook, stirring frequently, over medium heat until liquid is absorbed. Add another ½ cup of the broth to the rice mixture, stirring constantly. Continue to cook, stirring frequently, until the liquid is absorbed. Add remaining broth, ½ cup at a time, stirring frequently, until the broth has been absorbed. (This should take 15 to 20 minutes.)
  • 4 Meanwhile, cut the peas lengthwise into thin slices. When all of the broth has been added to the rice, stir in coconut milk, coriander, cardamom, salt and pepper. Cook for 1 to 2 minutes more or until rice is just tender but still creamy. Stir in the peas and spinach. Remove from the heat and transfer to a serving bowl. Sprinkle with almonds and serve immediately.
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