Coconut Wild Rice and Spinach Risotto with Salmon
This wild rice and spinach risotto is made with coconut milk for a fun twist on a traditional risotto.
Servings: 2 servings
Ingredients
- 15 ounces canned coconut milk
- 1 cup vegetable broth
- 1 cup wild black rice
- 1 medium yellow onion chopped
- 1 package frozen spinach 10 oz, thawed and drained
- 6 oz. canned wild salmon drained (or fresh cooked salmon torn into pieces)
- 1/4 cup basil leaves
- 1 tablespoon extra virgin olive oil
- 1/2 tablespoon butter
- salt & pepper
- 1/2 teaspoon turmeric
Instructions
- Heat a heavy bottomed pot or dutch oven over medium-high heat.
- Add olive oil and butter and melt.
- Add chopped onion and saute for about 5 minutes until softened.
- Add rice and saute for another 2-3 minutes to "toast" the rice.
- Meanwhile, pour coconut milk and vegetable broth into a small sauce pan, stir together and keep warm over low-medium heat.
- Once rice is toasted, turn heat down to medium and ladle in coconut milk mixture until just covering the rice and onions.
- Cook until liquid is absorbed by the rice and starts to diminish.
- Slowly continue ladling in liquid to cook the rice as it absorbs it.
- While rice cooks, combine basil, spinach and 2 tablespoons of the coconut milk mixture in a food processor and pulse until combined. Set aside.
- Once rice is fully cooked and has used up all the coconut milk/vegetable broth mixture add spinach mixture, turmeric and salt & pepper to taste and stir to combine.
- Lastly, stir in salmon and garnish with basil.
Notes
Salmon could easily be replaced with chicken or other meat or left out entirely for a lighter vegetarian version.
Nutrition
Serving: 1SERVING | Calories: 830kcal | Carbohydrates: 40g | Protein: 35g | Fat: 63g | Saturated Fat: 44g | Polyunsaturated Fat: 14g | Cholesterol: 56mg | Sodium: 686mg | Fiber: 5g | Sugar: 3g