A creamy stirred irresistible Risotto with the added sweetness of peas; purée adds color, texture and flavor! Coconut is subtle yet adds a complementary sweet-nutty edge.

Risotto is a traditional Northern Italian dish, and a common way to cook rice in Italy. It’s a creamy & tender mixture made from a starchy short or medium-grained rice.

ARBORIO is the most popular short-grain rice for making risotto. It is capable of absorbing large amounts of liquid and produces a relatively creamy risotto with a hearty texture.
CARNAROLI is a plumper, larger grain of rice that has a high starch content. It is preferred by many chefs as it produces a very creamy risotto with a nice bite.
I use SEGGIANO Carnarili Risotto Rice ~ bought at Whole Foods. 

• Shredded coconut is added with the rice at the start of the dish 

• Coconut Milk is added at the end for creaminess & flavor

• Toasted Coconut is added as a garnish for flavor & crunch 

• You can simply omit the coconut in the recipe if you like 

So I have said before… ingredients matter!

• If fresh peas are in season use them ~ see recipes for tips!

• I have used frozen – Do not cook them; simple add some warm water to them to quickly defrost, then drain. So, the color will stay vibrant green.

• I’m using homemade broth (actually half vegetable, half chicken), a good drinkable wine ~ I chose Sauvignon Blanc and a wonderful Carnaroli Risotto Rice.

• I do love leeks instead of onion (they lend a subtle sweetness and beautiful green hue) – and shallots that add the right assertive bite.

I use THIS Kitchenaid 3.5 cup food processor every day (better than Cuisinart!)

The key to making the Best Risotto:

In a heavy pot with a little butter – stir onions (I’m using leeks & shallots), then add the rice and shredded coconut, stirring constantly, until grains of rice are translucent and coconut is around the edges and coconut is toasty, then add wine and cook until evaporated.
Vegetable stock (you can use chicken stock too) is added, ladle by ladle until each addition is absorbed. In total – you will be stirring and cooking for about 20 minutes. Adding the pea puree The final product will rice that’s firm, yet fully cooked – not mushy! And, will have a frothy feeling, not dry.

Chipotle-Honey Salmon Kebab Recipe:

Remove skin from 3/4 pounds of Salmon Filet. Cut into 1  1/2 inch squares. Soak bamboo skews in water for 45 minutes. In a medium sized bowl add 2 tablespoons chipotle puree (from can), 1 teaspoon turmeric, 3 tablespoons raw honey and 1/4 teaspoon Himalayan pink sea salt and mix together. Add Salmon and toss gently to coat. Refrigerate 30 minutes. Thread marinated salmon squares on bamboo skewers; 3 – 4 pieces per skewer. Grill on a hot cast iron grill pan (that has been brushed with neutral oil) until strong grill marks appear. Turn over with tongs and grill in second side until just falkes and is cooked through. Serve with an extra coating of honey if desired; taste for salt.

Enjoy this wonderful recipe and learn the art of making Risotto at Home!
Let me know what you think! Did you make this recipe? 
Karen

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Karen's Pea & Coconut Risotto (with a Salmon Kebab)

A creamy stirred irresistible Risotto with the added sweetness of peas; purée adds color, texture and flavor! Coconut is subtle yet adds a complementary sweet-nutty edge.

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 28 minutes minutes

Servings: 8 servings

Author: Karen Sheer a zest for life

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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

Garnishes:

• 3 tablespoons coconut flakes lightly toasted
• 8 tablespoons pea shoots or micro celery

Instructions

• Add 1 cup frozen peas to a small bowl. Add very hot water, let sit 30 seconds then drain. Add 3/4 cups of broth and 1 cup peas to small food processor or blender. Blend until very smooth I minute, set aside. This is your Pea Purée to add at a final step.
• Add remaining broth to a small pan on stove. Warm and cover.
• Add butter to a large high-sided heavy skillet and heat until melted. Add leeks and shallots; cook over low heat until softened, 3 minutes. Add rice and shredded coconut and cook over medium heat until the rice is translucent and the coconut just colors.
• Add wine and cook, stirring until evaporated.

  Add warm stock by the half cupful (I use an eight ounce ladle) and stir until the stock has been well absorbed. Continue with all remaining stock in the same method; 1/2 cup portions until all has been absorbed, stirring. Total time approximately 18- 20 minutes.
• The rice now will be al dente - that's good! Add the Pea Purée and parmesan cheese to the pot and stir over low heat until incorporated and rice feels cooked through. Add the coconut milk, give a big stir until warmed through.

  Lastly, add the remaining frozen peas and stir in until bright green and warmed. Add sea salt to taste.

Garnishes

• Serve Risotto in individual bowls and top with toasted coconut flakes and some pea shoots or microgreens in the center.

Notes

See content for Salmon Skewer recipe. 

Risotto is at its creamiest best served immediately. If reheating add some broth or coconut milk to add a better texture when warming through. 

This recipe may not be reproduced without the consent of its author, Karen Sheer.

COURSE: first course, Main Course

CUISINE: American

KEYWORDS: Pea & Coconut Risotto, Pea risotto, Spring Pea Risotto

Nutrition Facts

Karen's Pea & Coconut Risotto (with a Salmon Kebab)

Amount per Serving

Calories

290

% Daily Value*

Fat

 

10

g

15

%

Saturated Fat

 

7

g

44

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

0.5

g

Monounsaturated Fat

 

2

g

Cholesterol

 

10

mg

3

%

Sodium

 

116

mg

5

%

Potassium

 

314

mg

9

%

Carbohydrates

 

39

g

13

%

Fiber

 

5

g

21

%

Sugar

 

4

g

4

%

Protein

 

10

g

20

%

Vitamin A

 

597

IU

12

%

Vitamin C

 

26

mg

32

%

Calcium

 

79

mg

8

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.