Coconut Milk Risotto

Votes: 2
Rating: 5
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Prep Time15minutes
Cook Time30-35minutes
Passive Time20minutes
Nutrition Facts
Coconut Milk Risotto
Amount Per Serving
Calories 257 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Sodium 341mg 14%
Potassium 225mg 6%
Total Carbohydrates 68g 23%
Dietary Fiber 6g 24%
Sugars 7g
Protein 16g 32%
Vitamin A 133%
Vitamin C 158%
Calcium 8%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Coconut is a miracle plant. Not only do I use coconut oil in my skin care products, I also like cooking with coconut milk.

Coconuts have a great nutritional profile and contain Vitamins C, E, B1, B3, B5 and B6. They also contain iron, selenium, calcium, magnesium and phosphorous. In addition they are a rich source of fiber.

In cooking, I usually opt for the Trader Joe’s light version for 2 reasons:

  1.  It has a lot less unnecessary fat
  2. The can is BPA-free. Remember, BPA LOVES fat (even reduced fat).

When I was recently at a restaurant in Laguna Beach I enjoyed a simple coconut rice. However in my version I added some veggies and a dash of nutmeg to make it more satisfying.



  • 2 Tbl. olive oil
  • 1 large onion chopped
  • 6 oz. cremini mushrooms sliced
  • 2 cups broccoli florets
  • 1 cup Arborio Rice
  • 13.5 oz reduced fat coconut milk
  • 3 1/3 cups water heated
  • 1 1/2 Tbl. Low Sodium Better Than Bullion Vegetable Flavor
  • 1 cup kale roughly chopped
  • 3 medium roma tomatoes chopped
  • 1 tsp. olive oil for drizzling
  • 1/8 tsp. nutmeg small amount sprinkled on top of dish before serving


  1. In a large saute pan, heat oil.
  2. Add chopped onion and saute for 3 minutes.
  3. Stir in cremini mushrooms and broccoli florets and continue cooking for 5 minutes, stirring occasionally.
  4. Pour in uncooked Arborio rice and stir until coated for about 1 minute.
  5. In a large microwave-safe bowl heat together coconut milk, water and Better Than Bullion until hot but not boiling.
  6. Stir in the coconut milk/water/bullion mixture, 1 cup at a time and let cook after each addition until liquid is absorbed.
  7. Continue adding the remaining 3 cups of coconut milk/water/bullion mixture, 1 cup at a time. Cook until each 1 cup of liquid is absorbed before adding next one.
  8. When there is no remaining liquid, stir in chopped kale and 2 of the 3 chopped tomatoes and stir into rice mixture until blended.
  9. Spoon into bowls and top with part of the remaining chopped tomato, a drizzle of olive oil and a pinch of nutmeg.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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