Coconut Risotto with Cranberries and Arugula
This Coconut Risotto with Cranberries and Arugula is a vegan, gluten and dairy free risotto that offers sweet flavors with a slight arugula bitterness.
salt and pepper
Chop the onion fine.
Warm the broth. Add the cranberries to the coconut milk and warm as well.
Heat the oil in a Dutch oven and add the chopped onion. Cook the onion until soft and translucent.
Add the rice and stir until thoroughly coated in oil.
Add the wine and allow this to be absorbed by the rice.
Add the broth to the rice and cook over medium heat. Stir occasionally until all the stock is absorbed.
Add the coconut milk with the cranberries and allow this to absorb as well.
When rice is done, it is creamy and just tender. Add salt and pepper to taste.
Add arugula and mix and serve immediately.