Risotto with Pineapple and Coconut Milk
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 cup red onion, chopped
  • ½ teaspoon kosher salt
  • 6 ounces sliced mushrooms (I used button mushrooms)
  • 1 cup arborio rice
  • ½ cup white wine
  • 1 cup lite coconut milk, divided
  • 1½ cups low sodium vegetable (or chicken) broth, divided
  • 1 cup fresh pineapple, chopped
  • 4 ounces fresh snow peas
  • ¼ cup green onions to garnish
  • 1-2 tablespoons
  1. In a 3 or 4 quart stock pot, melt the butter and heat the olive oil over medium high heat. Add the onions and sprinkle them with the kosher salt. Turn the heat down to medium and let the onions caramelize, stirring occasionally, for about 6 minutes.
  2. Add the mushrooms and stir them around with the onions, letting them cook for 3-4 minutes until they start the darken. Raise the heat back to medium high.
  3. Add the rice. Stir it into the onions and mushrooms and then let it sit for just a minute or two so that it can toast.
  4. Stir in the white wine, and stir constantly until all of the liquid is absorbed.
  5. Stir in ½ cup of lit coconut milk. Keep stirring until all the liquid is dissolved.
  6. Stir in ½ cup of the broth. Keep stirring until all the liquid is dissolved.
  7. Repeat this process with the remaining ½ cup coconut milk and the remaining broth (adding the broth ½ cup at a time).
  8. When all the liquid is absorbed, stir in the pineapple. Toss the snow peas on top and cover to let them heat and steam for just a minute (they will still be crisp but will soften slightly).
  9. Plate up the risotto and garnish each plate with the green onions and cilantro.
  10. Serve immediately.
Recipe by Sugar Dish Me at https://www.sugardishme.com/risotto-with-pineapple-and-coconut-milk/