Coconut Brown Rice Risotto with Vegetables & Shrimp

A delicious dairy free spin on a kitchen classic

One of my favorite kitchen activities is creating homemade, and most times healthier, dishes upon the request of friends or family. So, when my mom and I were out to dinner and she was mentioning how much she missed risotto now that she is dairy free, I took it as a personal challenge to make her a dairy-free version the next time she came over. As I contemplated how I was going to prepare this dish, I quickly remembered the delicious coconut milk risotto I had at a recent mindbodygreen revitalize dinner. With the coconut flavor locked down as a definite, I then began to brainstorm for some complimenting ingredients and decided on asparagus, bok choy, mushrooms, and shrimp. With the ingredient list finalized, another lightbulb dinged – I could use my brand spanking new Mealthy Multi-Pot. As an avid believer in pressure cookers and their insane abilities, I was anxious to put this baby to work. I truly cannot believe how easy it makes cooking. This recipe uses both the sauté and multigrain function and prepares this whole dish without the need to wash another pot or pan. How simple is that!? Not only are you able to close the lid, push a button, and get back to that glass of wine you’re enjoying, but the result of enhanced flavor and perfectly cooked ingredients is truly remarkable. This recipe is one that will impress your guests and take minimal effort for you to prep; that’s all we ever really want, right!?

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Ingredients (serves 4):

  • Brown rice (1 cup)
  • Coconut milk (¾ cup)
  • Chicken broth (1 ¼ cups)
  • Asparagus (1 bunch)
  • Bok choy (1)
  • Mushrooms (1 ½ cups)
  • Shrimp (16) – cleaned and devained
  • Avocado oil
  • Coconut oil
  • Salt & pepper

*If adding in side kale salad:

  • Kale (1 head)
  • Lemon (1)
  • Avocado (1)
  • Sliced almonds (½ cup)
  • Olive oil

Directions:

  1. Chop the asparagus, bok choy, and mushrooms into ½ inch pieces
  2. Place the pot on “sauté” mode and add a tablespoon of avocado oil
  3. Once hot, add in the chopped vegetables and season with salt and pepper
  4. Allow the vegetables to cook through, stirring occasionally, for about 10 minutes
  5. Once the vegetables are cooked, turn the pot off
  6. Rinse the rice in a strainer until the water coming from the bottom is clear
  7. Place the rice in the pot and add the ¾ cup of coconut milk and 1 ¼ cup of chicken broth
  8. Put the lid on the pot and put on the “multigrain” mode at normal, which is high for 40 minutes
  9. *If you are preparing the side salad, now is the perfect time to do so. Wash, de-stem, and chop the kale then massage it with olive oil and the juice of 1 lemon. Top the kale with sliced avocado and the sliced almonds
  10. Once the rice is cooked, remove it from the pot and place in a serving dish
  11. Place the pot on “sauté” mode again and add 1 tablespoon of coconut oil
  12. Once hot, place the shrimp in the pot and allow them to cook through (about 4 minutes on each side)
  13. Place the cooked shrimp on top of the risotto and serve hot!

Allergen Information:

  • Low FODMAP
  • Dairy Free
  • Gluten Free
  • Soy Free

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