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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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary test

25 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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 1/2 cup of the broth to the rice mixture, stirring constantly. Continue to cook, stirring frequently, until the liquid is absorbed. Add remaining broth, 1/2 cup at a time, stirring frequently, until the broth has been absorbed. (This should take 15 to 20 minutes.)

  • 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.

Nutrition Facts

149 calories; protein 3.3g; carbohydrates 24.2g; dietary fiber 1.5g; sugars 2.3g; fat 4.8g; saturated fat 1g; vitamin a iu 727.9IU; vitamin c 5.7mg; folate 15.4mcg; calcium 32.9mg; iron 2mg; magnesium 19.1mg; potassium 90.7mg; sodium 243.4mg.