Creamy Coconut Milk Risotto with Spinach - Craig and Jenny D

Ingredients

• 4 Cups Vegetable or Chicken Broth
• 3 Tbsp Coconut Oil (Unrefined, Extra Virgin)
• 1 Cup Onion (Finely Diced)
• 2 tsp Fresh ginger root (Minced)
• 1 1/2 Cups Arborrio Rice
• 1/2 Cup White Wine
• 2 Cups Baby Spinach (May substitute other greens or asparagus if desired)
• 1 tsp Dried Basil
• Several Pinches White or Black Truffle Salt
• 1 Cup Coconut Milk
• Sea Salt (To Taste)
• Drizzle Truffle Oil (If Desired)