1. 1) Combine the coconut milk, water and Parmesan cheese in a saucepan and simmer. 2. 2) Saute the shallots, celery and garlic until soft and translucent over medium heat. 3. 3) Add the Arborio rice and cook for until lightly toasted about 3 minutes, then increase the heat to medium-high. 4. 4) Add the dry white wine (I prefer sparkling wine.) Cook until absorbed. 5. 5) Add the dried herbs and chili peppers. 6. 6) Add the coconut milk mixture, 1/2 cup at a time, waiting until the liquid is absorbed until adding the next half cup. 7. 7) In a separate skillet, cook the mushrooms. Once they are cooked, add the peas and cook through. 8. 8) Combine the mushrooms with the risotto and cook 5 more minutes. Remove the hot peppers. 9. 9) Optionally, garnish with scallions and cilantro. ---------------------------------------------------------------------------
Nutrition
Ingredients
