Dairy-Free Fish Risotto
Prep time
Cook time
Total time
Growing up in the tropics, I always loved coconut. The light addition of coconut milk alternative not only adds creaminess to this dish, the flavor complements the fish risotto and sun dried tomatoes impeccably. This is a must try. You will be amazed by the flavor combination.
Author: Wai Leng Loke (Kelly)
Recipe type: Entree
Cuisine: Italian
Serves: 4 servings
Ingredients
- 3 to 4 cups vegetable stock (see Stock Note below)
- 1 teaspoon olive oil
- 1 small yellow onion, minced
- 3 tablespoons sun-dried tomatoes, chopped
- 1 cup arborio rice
- 1 cup unsweetened coconut milk beverage, room temperature (see Milk Alternative Note below)
- 4 ounces cod fish fillet (or similar white fish), cut into 1 ounce chunks
- ½ cup chopped parsley
- Salt, to taste
- Black pepper, to taste
Instructions
- In a medium pot, bring the vegetable stock to a simmer.
- Heat the oil in a large pan (with a lid) or Dutch oven over medium-low to medium heat. Add the onions and sun-dried tomatoes and sauté until the onions are slightly translucent but not brown.
- Add the rice and sauté for about 1 to 2 minutes until the grains are slightly translucent on the edges. Be careful not to allow any of the ingredients to brown.
- Reduce the heat to low and add enough vegetable stock to just cover the top of the rice. Using a wooden spoon, stir the rice until the liquid is completely absorbed into the rice.
- Repeat step 4 until only one more addition of liquid is left. Add the coconut milk and continue to stir.
- Add the fish and the last ladle of liquid and cover and cook the risotto for 2 to 3 minutes.
- Uncover the pot and flake the fish into large flakes.
- Stir in the parsley, and season with salt and pepper.
- Serve warm.
Notes
Stock Note: Just 3 cups stock will make more of an al dente risotto, while 4 cups will make the grains more tender. Adjust as desired. You can substitute low sodium vegetable broth or chicken stock, if preferred.
Milk Alternative Note: Coconut milk beverage is the type sold in large cartons that's similar in consistency to 2% milk. Kelly uses So Delicious brand. For a richer risotto, you can substitute lite canned coconut milk or ½ cup regular canned coconut milk + ½ cup water.
Milk Alternative Note: Coconut milk beverage is the type sold in large cartons that's similar in consistency to 2% milk. Kelly uses So Delicious brand. For a richer risotto, you can substitute lite canned coconut milk or ½ cup regular canned coconut milk + ½ cup water.
Nutrition Information
Serving size: ¼ recipe Calories: 328 Fat: 3.6g Saturated fat: .4g Carbohydrates: 59.8g Sugar: 3.9g Sodium: 798mg Fiber: 1.1g Protein: 13.1g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-fish-risotto