Easy Coconut And Lime Risotto Recipes

COCONUT RISOTTO

Coconut Risotto image

Provided by Food Network

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 5

Ingredients

2 cups Arborio rice
2 cups vegetable stock
2 1/2 cups coconut milk
1 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper

Steps:

Preheat the oven to 350 degrees F.
Line a deep baking sheet with aluminum foil.
Add the rice, vegetable stock, coconut milk, salt, and pepper to a medium bowl and toss it around with your hands until all the rice is coated. Pour the mixture into the foil lined baking sheet. Cover tightly with aluminum foil. Put the pan in the oven and bake until creamy, about 1 hour. Transfer the rice to a serving bowl and serve.

LIME AND COCONUT MOJITOS

Lime and Coconut Mojitos image

Provided by Bobby Flay

Categories beverage

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/4 cup sugar
Zest of 2 limes
1/4 cup packed fresh mint leaves, plus torn leaves for garnish
1 1/2 cups coconut water, cold
1 cup lime juice (about 8 juicy limes)
1/2 cup white rum
1/4 cup coconut rum
Best-quality lime club soda, cold

Steps:

Combine the sugar, lime zest and 1/4 cup water in a small saucepan. Bring to a boil, stirring a few times until the sugar is dissolved. Chill completely before making the mojitos.
Add the mint and 1/4 cup of the chilled lime syrup to a pitcher; muddle with a wooden spoon to bruise the mint. Add the coconut water, lime juice, white rum and coconut rum and stir to combine. Refrigerate, covered, for at least 30 minutes to let the flavors meld.
Fill four glasses with ice, then fill by three-quarters with the rum mixture. Top off with lime club soda. Garnish with torn mint and serve.

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