This Coconut Risotto with Cranberries and Arugula is a vegan, gluten and dairy free risotto that offers sweet flavors with a slight arugula bitterness.
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Servings: 2people
Author: Marinka
Ingredients
1/2onion
1/2tablespoonolive oil
1/4cupwhite wine
1cupcarnaroli rice
1cupsvegetable broth
1cupcoconut milk
1cupdried cranberries
salt and pepper
1cuparugula
Instructions
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.