Risotto. It feels indulgent, a bit #extra, and for the home chef, a wee bit intimidating. Not to fear, my dears...all you need is a good arm to stir with and 20 minutes to stand at the stove with a watchful eye (and maybe a glass of rosé and a good playlist). This risotto has a lush, creamy sweetness that doesn't feel heavy and is a perfect summer side dish.
3 cups chicken or vegetable stock
1 cup coconut milk
1 cup arborio rice
1/3 cup finely chopped cilantro
1 tbsp avocado oil
Salt to taste
In a wide saucepan, heat avocado oil. When hot, add rice and toast for about 2 minutes over medium high heat. Add one cup of broth and allow to simmer, stirring frequently, until liquid is absorbed. Reduce heat if necessary. Repeat with remaining broth, 1 cup at a time, until absorbed. Repeat with coconut milk. When all liquid is absorbed and rice is tender, remove from heat and stir in cilantro. Salt to taste.
Salt to taste.
*Enjoy with any grilled meat or fish or with black beans!