Coconut Zucchini Risotto 🥥🍚
INGREDIENTS
1½ cups arborio rice
4½ cups chicken stock
1 can (13.5 oz) coconut milk
1 small sweet onion, finely chopped
1 zucchini, diced
3 garlic cloves, minced
4 scallions, sliced (whites + greens separated)
¼ cup dry white wine
2 tbsp unsalted butter
2 tbsp oil
1 bay leaf
1 tsp soy sauce
½ tsp ground allspice
1 tsp salt
½ tsp black pepper
METHOD
In a large pot over high heat, combine chicken stock, coconut milk, bay leaf, and soy sauce. Bring to a boil, then reduce to low and keep warm.
Melt 1 tbsp butter with the oil in a pot over medium-high heat. Add the onion and scallion whites; stir until soft, about 3 min. Add garlic, zucchini, allspice, and rice; stir 1 min until the rice begins to toast.
Pour in the wine and stir until almost absorbed. Reduce heat to medium. Add warm stock a half-ladle at a time, stirring until nearly absorbed before adding more. Continue until the rice is tender and most of the stock is used, about 35-40 minutes.
Remove from heat. Stir in the remaining butter, taste and add additional salt, and pepper if needed. Top with the scallion greens.
I recently tried making Coconut Zucchini Risotto at home, and it quickly became a favorite comfort dish. The creamy texture from the combination of coconut milk and chicken stock gives the risotto a tropical twist that is unique compared to traditional preparations. Using arborio rice is crucial, as its high starch content thickens the dish beautifully while keeping the rice tender but firm. One tip I found helpful during cooking was to keep the stock warm in a separate pot and add it gradually. This process of slowly incorporating the liquid allows the rice to release its starch evenly, resulting in a smooth, luscious consistency. Also, make sure to toast the rice with onions, scallions, and garlic before adding liquid; this step deepens the flavor and enhances the overall aroma. I replaced chicken stock with vegetable broth on some occasions and found it still delicious for a vegetarian-friendly option. Adding dry white wine adds a subtle acidity that balances the richness of the coconut milk. If you prefer a little more depth, including a small pinch of ground allspice infuses warmth without overpowering the dish. Finally, topping the risotto with scallion greens not only adds a vibrant color contrast but freshens every bite with a mild onion flavor. This recipe works wonderfully as a side dish or a main entrée when paired with a light salad or grilled protein. It's definitely a go-to for those who love creamy risottos with a tropical flair and the comforting touch of familiar savory ingredients.
