Do you love food? Hmmm who doesn’t, well i am a big fan, and i will go the extra mile just to get me some. So I came across this food recipe mail from Lostinlagos.com, a site i love to visit, and i thought of sharing it with you guys. The recioe was made by Funke Koleosho and first seen in Lostinlagos its called Risotto Style Coconut & Mushroom Rice
2 tablespoons coconut oil
200ml coconut milk (you can buy this in a can or make your own if you can)
2 cloves garlic, finely chopped
200g of button mushrooms (more or less depending on preference)
½ medium sized red onion
2 cups or 500g Arborio risotto rice
1 cup of your favourite dry white wine (optional – use more stock as an alternative)
2½ cups or 500ml of vegetable or chicken stock
Salt to taste
2 sprigs of fresh thyme
Chives for garnishing
For the spicy sauce base
1 400g of canned peeled plum tomatoes (in tomato juice)
1 large red sweet pepper (wash and remove seeds and stalk. Cut into large chunks)
½ scotch bonnet chili (wash and remove seeds. This is optional but be careful when handling. Use some chilli powder as an alternative)
1 small onion (peel and cut into chunks)
50-70ml of coconut oil
500ml of vegetable or chicken stock
You will make this dish in 2 stages.
Stage 1: Prepare the spicy base sauce. Blend the plum tomatoes (with the juice), pepper, scotch bonnet chilli (if using), and onion using a blender. Then heat about 50-70ml of coconut oil in a sauce pan and add the blend, 500ml of stock and stir. Allow to cook for about 10 minutes under high heat. Then turn heat down and simmer for a further 10-15 minutes or until sauce thickens or is reduced. Taste and adjust salt. Set aside.
Stage 2: Cook in a separate pan, heat two tablespoons of coconut oil and add the chopped garlic and thyme. Fry under low heat to allow the flavours to infuse into the oil. This should be about 5 minutes.
Then add the risotto rice and turn the heat up. Stir the rice continuously to avoid burning and after about one minute of frying the rice, add the wine. This will cause some bubbling and sizzling. Stir again to enable even distribution. When the bubbling has subsided, add the stock and stir in.
Add the pre-prepared spicy pepper sauce (from stage 1) and stir in. Cook for a further 3-5 minutes under high heat, then turn the heat down to continue cooking by simmering the rice. Cover the pot tight with its lid and allow to simmer for a further 5 minutes.
Then add the coconut milk. Stir in and continue to simmer. Then add hot water to the rice a little at a time until rice is cooked/soft. Add the mushrooms and chopped red onions last. Stir well. Add some salt to adjust taste. Cover the pot tight again and under low heat, continue to cook the rice until the mushrooms and onions soften. Garnish with some chopped chives and serve hot with more steamed mixed veggies. You can use diced roast chicken as an alternative to mushrooms.