Rum Coconut Risotto
Transport your taste buds to a tropical paradise with this indulgent Rum Coconut Risotto—a creamy, dreamy fusion of Italian comfort and island flair. This recipe combines rich coconut milk, a splash of spiced rum, and tender Arborio rice for a luxurious dish that's bursting with exotic flavor. The risotto is lovingly crafted with hints of lime zest, unsweetened shredded coconut, and delicate notes of garlic and shallot, creating a balance of savory and sweet. Perfect as a main course or a creative side dish, this risotto pairs beautifully with grilled seafood or tropical salads. With its smooth, velvety texture and aromatic garnishes of cilantro, this Rum Coconut Risotto is a gourmet escape that's ready in just 40 minutes. Make it the star of your next dinner table and savor the essence of the tropics with every bite!
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Recipe Information
Ingredients
- 1 cup Arborio rice
- 1 can (13.5 oz) Coconut milk
- 2 cups Vegetable broth
- 0.25 cup Spiced rum
- 0.5 cup Unsweetened shredded coconut
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 finely diced Shallot
- 2 minced Garlic clove
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
- 1 teaspoon Lime zest
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
In a saucepan, combine the coconut milk and vegetable broth. Warm over low heat and keep it hot but not boiling while you cook the risotto.
In a large skillet or wide saucepan, melt the butter and olive oil together over medium heat.
Add the diced shallot and sauté for 2-3 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the Arborio rice and cook for 2 minutes, stirring constantly, until the edges of the rice turn translucent.
Pour in the spiced rum and let it simmer, stirring constantly, until the liquid is mostly absorbed by the rice.
Begin adding the warmed coconut milk and vegetable broth mixture to the rice, one ladleful at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladleful. Continue this process for 20-25 minutes, or until the rice is creamy and tender but still has a slight bite.
Stir in the unsweetened shredded coconut, salt, and white pepper. Mix well to combine.
Finish the dish by stirring in the lime zest. Adjust seasoning with additional salt or pepper if needed.
Remove from heat and let the risotto sit for 2 minutes before serving.
Garnish with fresh cilantro, if desired, and serve warm. Enjoy the tropical flavors of Rum Coconut Risotto!
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 587 mg | 26% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 10.4 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 446 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
