This One-Pot Coconut Saffron Risotto is a creamy, flavorful, and satisfying dish that’s perfect for weeknight dinners or special occasions. Infused with fragrant saffron, coconut milk, and an array of fresh vegetables, this comforting risotto brings warmth and depth to your table.
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Why You'll Love This
- Creamy Texture: The combination of Arborio rice and coconut milk creates a luscious, velvety risotto.
- Flavorful & Aromatic: Saffron threads, garlic, and a medley of herbs and spices offer layers of delicious flavor.
- One-Pot Convenience: Easy cleanup and minimal effort make this recipe a weeknight favorite.
Ingredients
- 2 tablespoon Olive Oil
- 1 Bell Pepper (diced)
- 2 Tomatoes (chopped)
- 1 Onion (diced)
- 4 cloves Garlic (minced)
- 1 cup Mushrooms (sliced)
- 1 cup Broccoli Florets
- 1 tablespoon Better Than Bouillon
- 1 teaspoon Mixed Herbs & Spices (oregano, thyme, red pepper flakes)
- 1 cup Arborio Rice
- 1 can (13.5 oz) Coconut Milk
- ½ cup Vegetable Stock (hot)
- ½ teaspoon Saffron Threads (soaked in 2 tablespoon warm water)
Steps
- Sauté Aromatics: Heat olive oil in a medium pot over medium heat. Sauté onion, garlic, and bell pepper for 2-3 minutes until softened.
- Bloom Spices: Add saffron water, mixed herbs, and spices. Stir until aromatic.
- Add Vegetables: Mix in tomatoes, mushrooms, and broccoli. Cook for 2-3 minutes.
- Add Rice & Liquids: Stir in Arborio rice and coat with the aromatics. Pour in coconut milk and hot vegetable stock. Add Better Than Bouillon.
- Simmer & Stir: Reduce to medium-low heat, stirring every few minutes with a wooden spoon to prevent sticking. Cook for 20-25 minutes until rice is tender and creamy.
Variations
- Protein Add-Ins: Add chickpeas or tofu for extra protein.
- Different Veggies: Swap broccoli for spinach or zucchini.
- Grain Options: Use brown rice or quinoa for a nutritious twist.
Substitutions
- Coconut Milk: Use cashew cream or almond milk for a lighter dish.
- Vegetable Stock: Replace with water and extra bouillon.
- Saffron Threads: Use turmeric for a budget-friendly option.
FAQ
Q: Can I make this ahead of time? A: Yes, but the texture will be best when served fresh.
Q: What’s the best way to reheat risotto? A: Reheat gently over low heat with a splash of vegetable stock or coconut milk.
Q: Can I use a different type of rice? A: Arborio rice is recommended, but you can try jasmine or basmati for a different result.
Top Tip
Stir frequently and add stock gradually if needed to achieve the perfect creamy texture.
Hint
Soak saffron threads in warm water before adding to the pot for maximum flavor and color.
Enjoy this rich, flavorful One-Pot Coconut Saffron Risotto for a comforting and satisfying meal!
One Pot Coconut Saffron Risotto
Ingredients
- 2 tablespoon Olive Oil
- 1 Bell Pepper diced
- 2 Tomatoes chopped
- 1 Onion diced
- 4 cloves Garlic minced
- 1 cup Mushrooms sliced
- 1 cup Broccoli Florets
- 1 tablespoon Better Than Bouillon
- 1 teaspoon Mixed Herbs & Spices oregano, thyme, red pepper flakes
- 1 cup Arborio Rice
- 1 can 13.5 oz Coconut Milk
- ½ cup Vegetable Stock hot
- ½ teaspoon Saffron Threads soaked in 2 tablespoon warm water
Instructions
- Sauté Aromatics: Heat olive oil in a medium pot over medium heat. Sauté onion, garlic, and bell pepper for 2-3 minutes until softened.
- Bloom Spices: Add saffron water, mixed herbs, and spices. Stir until aromatic.
- Add Vegetables: Mix in tomatoes, mushrooms, and broccoli. Cook for 2-3 minutes.
- Add Rice & Liquids: Stir in Arborio rice and coat with the aromatics. Pour in coconut milk and hot vegetable stock. Add Better Than Bouillon.
- Simmer & Stir: Reduce to medium-low heat, stirring every few minutes with a wooden spoon to prevent sticking. Cook for 20-25 minutes until rice is tender and creamy.
