Coconut-Sweet Potato Rissoto

This risotto uses the traditional arborio rice and adds curry powder, cream of coconut, and mashed sweet potato.

Ingredients:

• 2 1/2 Tbsp Sweetened Cream of Coconut
• 1/2 tsp Curry Powder
• 1/2 tsp Pepper
• 1/2 tsp Salt
• 1 1/2 cups Water
• Juice of 1/2 a Lime (about 1 Tbsp)
• 1 cup Arborio Rice
• 1/4 cup Mashed Sweet Potato
• 1/8 cup (2 Tbsp) Chopped Green Onion
• Toasted Coconut (Optional)

Directions:

In a saucepan, combine the Water, Salt, Pepper, Curry Powder, Lime Juice, and Cream of Coconut. Place on medium-low heat.* Place a large frying pan over medium heat and add the Rice to the Pan. Toast the rice for 4-5 minutes or until translucent, stirring often with a wooden spoon. (Be sure not to let the rice turn brown when toasting.) Then turn the Heat under the frying pan to medium-high and add about 1/4 of the liquid in the saucepan to the frying pan. Cook and stir slowly until liquid is incorporated. Then add another one-fourth instalment of the liquid, and continue as before, cooking and stirring until liquid is incorporated. Do this with the last two installments also. Once all the liquid is incorporated, take off the heat and add the mashed sweet potatoes and green onion. Then Transfer to a serving dish and garnish with toasted coconut.

Number of Servings: 4

Notes from the Cook: *If the liquid is taking a particuarly long time to incorporate, the heat can be turned up.