Risotto with coconut milk Recipe
The version that I will present today is very rich and appetizing thanks to the coconut milk and the tender zucchini. It is, however, a little lighter than the cheddar and bacon risotto version that I shared with you to her a months ago. And yes, I do care for my weight occasionally(read summer) !
The list of ingredients
For 3 to 4 people
200 g of arborio rice
50 cl of vegetable broth
1 tsp .s. olive oil
2 zucchini (small or medium in size)
20 cl of coconut milk
1 tsp .c. pan of curry
Peel and cut the onion into small pieces. Wash and cut dice the zucchini. Pour a drizzle of olive oil in a pan, to make return the onion and zucchini. Then add the rice, stir so the rice is coated with oil and become the mother-of-pearl.
Add ladle by ladle the chicken broth. You must wait until the previous ladle has been absorbed by the rice before adding the next. Mix well each time. Depending on the rice used, you can have a little too much broth. When the rice is almost cooked, pour little by little the coconut milk and add the curry,salt and pepper. Mix together and leave on the fire for 5 minutes without stop mixing.
During this time I roasted some diced zucchini for decoration.
Serve immediately, risotto still hot, traditionally in soup plates. Drop on the top some grilled diced zucchini and sprinkle with curry.