Directions:
- 1) Combine the coconut milk, water and Parmesan cheese in a saucepan and simmer.
- 2) Saute the shallots, celery and garlic until soft and translucent over medium heat.
- 3) Add the Arborio rice and cook for until lightly toasted about 3 minutes, then increase the heat to medium-high.
- 4) Add the dry white wine (I prefer sparkling wine.) Cook until absorbed.
- 5) Add the dried herbs and chili peppers.
- 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) In a separate skillet, cook the mushrooms. Once they are cooked, add the peas and cook through.
- 8) Combine the mushrooms with the risotto and cook 5 more minutes. Remove the hot peppers.
- 9) Optionally, garnish with scallions and cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 187.18 Kcal (784 kJ) | ||
| Calories from fat | 18.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.06g | 3% | |
|---|---|---|---|
| Cholesterol | 2.37mg | 1% | |
| Sodium | 90.3mg | 4% | |
| Potassium | 328.33mg | 7% | |
| Total Carbs | 30.87g | 10% | |
| Sugars | 4.97g | 20% | |
| Dietary Fiber | 2.57g | 10% | |
| Protein | 6.14g | 12% | |
| Vitamin C | 45.3mg | 75% | |
| Iron | 1.1mg | 6% | |
| Calcium | 73.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 76.83 Kcal (322 kJ) | ||
| Calories from fat | 7.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.85g | 3% | |
|---|---|---|---|
| Cholesterol | 0.97mg | 1% | |
| Sodium | 37.06mg | 4% | |
| Potassium | 134.77mg | 7% | |
| Total Carbs | 12.67g | 10% | |
| Sugars | 2.04g | 20% | |
| Dietary Fiber | 1.05g | 10% | |
| Protein | 2.52g | 12% | |
| Vitamin C | 18.6mg | 75% | |
| Iron | 0.5mg | 6% | |
| Calcium | 30.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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