Peanut, Coriander and Coconut Cream Risotto

Serves: 4-6 

Ingredients: 

2 tbsp coconut oil

2 shallots, finely chopped

1 clove garlic, crushed

pinch of chilli flakes

2 cups arborio rice

250ml white wine (make sure it's vegan-friendly)

1 litre vegetable stock, warmed

1/3 cup Pic's Smooth Peanut Butter

100ml coconut cream

salt and freshly ground black pepper 

1/2 cup coriander leaves

1/2 cup deep-fried shallots

Method: 

1. In a medium-sized saucepan, heat coconut oil. When bubbling, add shallot, coriander stem, garlic and chilli flakes. Cook for 2–3 minutes, stirring, until soft and fragrant.

2. Sprinkle rice in and stir through those amazing flavours, until rice is coated and lightly toasted. Increase the heat and pour wine in. Cook, stirring, until the rice has absorbed the liquid.

3. Reduce the heat to medium, then add hot stock a ladle at a time. Now, this is where it becomes very specific. When stirring your risotto, you have to swing your hips in time with the spoon. This ensures that the finished product has soul!

NOTE: Depending on the make of rice you have, you might not require all of the stock. Or you may need just a splash more.

4. After 10–12 minutes your risotto should have a creamy consistency. Test the rice by pinching a few grains between your fingers. If tender, spoon in peanut butter, reduce the heat and stir gently until combined.

5. If your risotto is a little stiff, add a dash more stock. Stir through three quartersof the coconut cream.

6. Taste and season with salt and pepper. Remove from the heat, coverand allow to stand for 2 minutes.

7. To serve, divide between warmed bowls, pour over remaining coconut cream, sprinkle with coriander leaves and top with divine deep-fried shallots.

JAX SAYS: if you don’t have deep-fried shallots, use a handful ofchopped roasted peanuts instead.

Recipe from 

Jax Hamilton 

Christchurch, New Zealand 

Food alchemy is Jax's jam. Her dishes are always packed with loads of flavour and plenty of personality. 

Website: jaxhamilton.co.nz

Instagram: @jaxhamiltoncook