About this recipe:This is a delicious change from the average risotto. Wild rice and risotto rice is simmered with white wine, tomatoes, peas and coconut milk. Enjoy as a main course or side dish.
1.2 litres water
4 tablespoons uncooked wild rice
1 dessertspoon olive oil
6 spring onions, chopped
2 cloves garlic, finely chopped
340g uncooked Arborio (risotto) rice
125ml white wine
1 teaspoon chopped fresh tarragon
2 plum tomatoes, chopped
1 (165ml) tin coconut milk
150g frozen peas, thawed
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
In a saucepan, bring 250ml water to the boil. Add the wild rice, cover the pan and reduce the heat. Simmer for 25 minutes; drain well.
Bring 950ml water to simmer in a large saucepan. Keep the water simmering while you begin step number 3.
Heat the olive oil in a large frying pan. Saute the spring onions and garlic over medium-high heat for 1 minute. Add the Arborio rice; stir it for 2 minutes.
Pour the wine, wild rice and the tarragon into the frying pan. Cook, stirring frequently, for 2 minutes.
Pour 125ml of the heated water into the frying pan. Stir frequently until the liquid is absorbed, then add 125ml more water. Continue adding the water in this manner, waiting between additions until the liquid is absorbed and stirring frequently. After about 18 to 20 minutes most of the liquid should be absorbed and the rice should be tender but still slightly chewy.
When all of the water is absorbed, add the tomatoes, coconut milk and peas. Stir in the mixture and simmer it, stirring often, until most of the liquid is absorbed. Serve at once.