Mushroom Coconut Milk Risotto
- 1 small Yellow Onion (Chopped)
- 1/4 cup Baby Bella Mushrooms (Sliced)
- 1 cup Coconut Water
- 1/4 can Coconut Milk
- 2 cups Chicken Stock
- 2 tablespoons Olive Oil
- Salt to taste
- Curry to taste
Sauté chopped onions and mushrooms in olive oil in sauté pan
add risotto to pan and brown slightly
add mixture of chicken broth and coconut water to rice and cook without top until ready. about 15 – 20 minutes.
Add coconut milk and curry just before serving.