Summer Coconut Risotto

Serves 4 (or 3 realllly hungry people)

Ingredients:

• 1.5 cups of arborio rice

• 1-ish cup of good white wine

• 4-ish cups organic veggie stock (make your own or look for a kind with minimal ingredients)

• 1 can of full fat organic coconut milk

• 4 tbs nutritional yeast

• Seasonal veggies such as zuchhini, tomatoes, green beans, kale etc.

• salt to taste

Instructions:

• Slice and cook your selected veggies until almost-done in a pan with ghee or coconut oil. Salt and pepper to taste, then set aside.

• Heat a large pot on medium, place rice in the pot and stir around until gently toasted - about 2 mins. Do not let it get brown or burn.

• Add in your cup of white wine and allow rice to absorb most of it.

• Gradually add in your stock, about a 1/2 cup at time. This is where the recipe becomes less exact, and where you’ll have to trust your intuition. We are going for a creamy, but not gloopy risotto. So, by the time you’ve added about 3 cups of stock, taste a little bit and see how al dente it is. If it’s very hard, add more stock, if it’s nice and chewy….

• Fold in 1 cup of coconut milk, nutritional yeast, salt to taste.

• Fold in your veggies.

• Adjust taste to your preferences, add some pepper, more nutritional yeast. Don’t be afraid to get creative. This is your recipe now.

• I typically serve this with a good piece of white fish on top. Or some very umami mushrooms cooked with ghee and tamari.