Coconut Risotto with Cranberries and Arugula

March 25, 2017

Coconut Risotto with Cranberries and Arugula - A vegan, gluten and dairy free risotto that offers sweet flavors with a slight arugula bitterness.

1/2 onion
1/2 tablespoon olive oil
1/2 cup white wine
1 cup carnaroli rice
2 cups vegetable broth
1 cup coconut milk
1 cup dried cranberries
salt and pepper
1 cup arugula

1. Chop the onion fine. 2. Warm the broth. Add the cranberries to the coconut milk and warm as well. 3. Heat the oil in a Dutch oven and add the chopped onion. Cook the onion until soft and...
See the full directions on my site

Nutritions

Calories
1476

Sodium
964mg
40% DV

Fat
110g
169% DV

Protein
6g
12% DV

Carbs
62g
21% DV

Fiber
9g
38% DV