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Coconut and Lime Risotto by: Chef Tom 1




Source of Recipe


Good Things Utah
Coconut and Lime Risotto
by: Chef Tom

1 Tbs Olive Oil

1 cup Arborio Rice

½ medium yellow onion - minced

1 clove garlic - minced

12 oz can Coconut Milk

Chicken stock to make 2½ cups total liquid

(approx 1 cup)

Juice from one lime

Salt to Taste

Combine oil, onion and garlic over medium high heat, cooking until onion is translucent (but not brown). Add rice and stir, stir, stir until the rice turns from clear to white (microscopic cracks form in the rice releasing the starch, and causing the individual grains to reflect the light, making the grain turn a solid color).
Combine coconut milk, lime juice and chicken stock.
Add just enough liquid to cover the rice (should be no more than 1/4th of the total liquid). Stir frequently.
Continue the process of adding liquid, making sure the liquid never rises above the level of the rice. Continue to stir frequently.
Cook until rice is al dente (roughly 45 minutes). Salt to taste.
Garnish with some grated nutmeg.