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 teaspoon black pepper, freshly ground
• 1 teaspoon salt

Method

1. 01
   In a large pan, heat the olive oil over medium heat.
2. 02
   Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. 03
   Stir in the minced garlic and cook for an additional minute until fragrant.
4. 04
   Add the arborio rice and toast for 2 minutes, stirring constantly.
5. 05
   Gradually add the warmed vegetable broth, one cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
6. 06
   Once the rice is creamy and almost cooked, stir in the coconut milk and continue to cook until the rice is tender.
7. 07
   Add the chopped Thai basil, soy sauce, lime zest, lime juice, salt, and pepper. Stir well to combine.
8. 08
   Taste and adjust seasoning as necessary. Remove from heat and let it sit for a minute before serving.
9. 09
   Serve hot, garnished with additional Thai basil leaves if desired.