I love risotto, but standing at the stove is not always possible at our house. Today was one such busy afternoon and the kids asked for risotto for lunch. This is super simple as a weekend lunch for the kids with a small side salad. I found the recipe on Food Network.
Baked Coconut Risotto
2 c. Arborio rice
2 c. vegetable stock
2 1/2 c. coconut milk (I use lite)
1 tsp. sea salt
1/2 tsp fresh cracked black pepper (or to taste)
Preheat the oven to 350 degrees F.
Spray a baking dish with non-stick spray or a bit of olive oil.
Add the rice, vegetable stock, coconut milk, salt, and pepper to a medium bowl and toss it around with your hands until all the rice is coated. Pour the mixture into the baking dish. Cover tightly with aluminum foil. Put the pan in the oven and bake until creamy, about 1 hour. Transfer the rice to a serving bowl and serve.
*I usually serve ours topped with a sprinkle of sliced green onions or a handful of cashews depending on what we’re having with it.