Thai Risotto

1. 1

   1) Combine the coconut milk, water and Parmesan cheese in a saucepan and simmer.

2. 2

   2) Saute the shallots, celery and garlic until soft and translucent over medium heat.

3. 3

   3) Add the Arborio rice and cook for until lightly toasted about 3 minutes, then increase the heat to medium-high.

4. 4

   4) Add the dry white wine (I prefer sparkling wine.)

5. 5

   Cook until absorbed.

6. 6

   5) Add the dried herbs and chili peppers.

7. 7

   6) Add the coconut milk mixture, 1/2 cup at a time, waiting until the liquid is absorbed until adding the next half cup.

8. 8

   7) In a separate skillet, cook the mushrooms.

9. 9

   Once they are cooked, add the peas and cook through.

10. 10

    8) Combine the mushrooms with the risotto and cook 5 more minutes.

11. 11

    Remove the hot peppers.

12. 12

    9) Optionally, garnish with scallions and cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.