Karen's Pea & Coconut Risotto (with a Salmon Kebab) - A Zest for Life

Name: Karen's Pea & Coconut Risotto (with a Salmon Kebab) - A Zest for Life
Ingredients: 2 tablespoons unsalted butter; 2 cups peas (frozen or fresh (see recipe tips) ); 1/3 cup white wine (I use Sauvignon Blanc); 4 cups vegetable or chicken stock (divided; preferably homemade / kept warm on stove ); 3/4 cups leeks (whites & light greens; washed, 1/4" dice); 1/4 cup shallots (peeled, 1/4" dice); 1 1/2 cups aborio rice; 1/3 cup shredded unsweetened dried coconut; 1/3 cup parmesan reggiano cheese (grated ); 4 tablespoons coconut milk (not "lite"); sea salt to taste; 3 tablespoons coconut flakes (lightly toasted); 8 tablespoons pea shoots (or micro celery)

azestforlife.com

Creamy Arborio risotto with peas and coconut, paired with a chipotle-honey salmon kebab—perfect for spring dining!

View Original

Share this recipe:

Ingredients

2 tablespoons unsalted butter
2 cups peas (frozen or fresh (see recipe tips) )
1/3 cup white wine (I use Sauvignon Blanc)
4 cups vegetable or chicken stock (divided; preferably homemade / kept warm on stove )
3/4 cups leeks (whites & light greens; washed, 1/4" dice)
1/4 cup shallots (peeled, 1/4" dice)
1 1/2 cups aborio rice
1/3 cup shredded unsweetened dried coconut
1/3 cup parmesan reggiano cheese (grated )
4 tablespoons coconut milk (not "lite")
sea salt to taste
3 tablespoons coconut flakes (lightly toasted)
8 tablespoons pea shoots (or micro celery)