Savory Thai Basil and Coconut Milk Risotto

Ingredients

• 1 cup arborio rice
• 2 tablespoons olive oil
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 1 can coconut milk full-fat
• 3 cups vegetable broth warmed
• 1 cup Thai basil leaves chopped
• 1 tablespoon soy sauce low-sodium
• 1 teaspoon lime zest grated
• 1 tablespoon lime juice freshly squeezed
• 1/2 teaspoon black pepper freshly ground
• 1/2 teaspoon salt

Instructions

1. 1 In a large pan, heat the olive oil over medium heat.
2. 2 Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. 3 Stir in the minced garlic and cook for an additional minute until fragrant.
4. 4 Add the arborio rice and toast for 2 minutes, stirring constantly.
5. 5 Gradually add the warmed vegetable broth, one cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
6. 6 Once the rice is creamy and almost cooked, stir in the coconut milk and continue to cook until the rice is tender.
7. 7 Add the chopped Thai basil, soy sauce, lime zest, lime juice, salt, and pepper. Stir well to combine.
8. 8 Taste and adjust seasoning as necessary. Remove from heat and let it sit for a minute before serving.
9. 9 Serve hot, garnished with additional Thai basil leaves if desired.