Rum Coconut Risotto

Transport your taste buds to a tropical paradise with this indulgent Rum Coconut Risotto—a creamy, dreamy fusion of Italian comfort and island flair. This recipe combines rich coconut milk, a splash of spiced rum, and tender Arborio rice for a luxurious dish that's bursting with exotic flavor. The risotto is lovingly crafted with hints of lime zest, unsweetened shredded coconut, and delicate notes of garlic and shallot, creating a balance of savory and sweet. Perfect as a main course or a creative side dish, this risotto pairs beautifully with grilled seafood or tropical salads. With its smooth, velvety texture and aromatic garnishes of cilantro, this Rum Coconut Risotto is a gourmet escape that's ready in just 40 minutes. Make it the star of your next dinner table and savor the essence of the tropics with every bite!

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Arborio rice
• 1 can (13.5 oz) Coconut milk
• 2 cups Vegetable broth
• 0.25 cup Spiced rum
• 0.5 cup Unsweetened shredded coconut
• 2 tablespoons Butter
• 1 tablespoon Olive oil
• 1 finely diced Shallot
• 2 minced Garlic clove
• 0.5 teaspoon Salt
• 0.25 teaspoon White pepper
• 1 teaspoon Lime zest
• 2 tablespoons Fresh cilantro (optional, for garnish)

Directions

Step 1

In a saucepan, combine the coconut milk and vegetable broth. Warm over low heat and keep it hot but not boiling while you cook the risotto.

Step 2

In a large skillet or wide saucepan, melt the butter and olive oil together over medium heat.

Step 3

Add the diced shallot and sauté for 2-3 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.

Step 4

Stir in the Arborio rice and cook for 2 minutes, stirring constantly, until the edges of the rice turn translucent.

Step 5

Pour in the spiced rum and let it simmer, stirring constantly, until the liquid is mostly absorbed by the rice.

Step 6

Begin adding the warmed coconut milk and vegetable broth mixture to the rice, one ladleful at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladleful. Continue this process for 20-25 minutes, or until the rice is creamy and tender but still has a slight bite.

Step 7

Stir in the unsweetened shredded coconut, salt, and white pepper. Mix well to combine.

Step 8

Finish the dish by stirring in the lime zest. Adjust seasoning with additional salt or pepper if needed.

Step 9

Remove from heat and let the risotto sit for 2 minutes before serving.

Step 10

Garnish with fresh cilantro, if desired, and serve warm. Enjoy the tropical flavors of Rum Coconut Risotto!

Nutrition Facts

Serving size	(1246.8g)

Amount per serving	% Daily Value*
Calories	1365.2

Total Fat 69.5g	0%
Saturated Fat 40.4g	0%
Polyunsaturated Fat 3.5g
Cholesterol 65.8mg	0%
Sodium 2532.4mg	0%
Total Carbohydrate 139.4g	0%
Dietary Fiber 15.9g	0%
Total Sugars 40.5g
Protein 17.7g	0%

Vitamin D 4.5IU	0%
Calcium 160.6mg	0%
Iron 5.0mg	0%
Potassium 1642.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.9%

Protein: 5.6%

Carbs: 44.5%