Wild rice risotto

    (9)
    1 hour 30 min

    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.


    10 people made this

    Ingredients
    Serves: 4 

    • 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

    Method
    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. 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.
    2. Bring 950ml water to simmer in a large saucepan. Keep the water simmering while you begin step number 3.
    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.
    4. Pour the wine, wild rice and the tarragon into the frying pan. Cook, stirring frequently, for 2 minutes.
    5. 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.
    6. 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.

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    Reviews & ratings
    Average global rating:
    (9)

    Reviews in English (7)

    by
    13

    This is a very attractive dish. Not exactly quick, but you can't expect that with risotto. The effort is worth it. It could use a little more spice, but then again, I used dried tarragon which is not as flavourful as fresh.  -  16 Jan 2001  (Review from Allrecipes US | Canada)

    by
    4

    As a positive, this dish was very pretty - colorful, great presentation. However, other than the coconut, there was simply no flavor in this dish.  -  19 Feb 2011  (Review from Allrecipes US | Canada)

    by
    4

    This was a little time consuming, due to precooking the wild rice. I would add more chicken broth or stock and less water next time to give it more flavor - otherwise it was great. I added chicken, some parmesan cheese and asparagus in mine.  -  19 Jan 2009  (Review from Allrecipes US | Canada)

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