Wild Rice Risotto

  • 1 cup water
  • 1/4 cup raw wild rice
  • 4 cups water with 1 tbsp chicken oxo
  • 2 tsp olive oil
  • 4 scallions, minced
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine
  • 1/2 tsp dry tarragon
  • 2 plum tomatoes, diced
  • 2/3 cup coconut milk
  • 1 cup thawed froz. peas (or fresh)
  • 1 1/2 cup raw Arborio rice
  • salt and pepper
  1. In a saucepan bring 1 cup of water to a boil.  Add the wild rice, reduce the heat and simmer 25 minutes.  Drain.
  2. Bring the water with oxo to a simmer in a saucepan and keep warm.
  3. Heat the olive oil in a dutch oven.  Add scallions and saute 1 minute.  Add garlic and stir 1 minute on medium heat.  Add Arborio rice and increase heat to medium-high.  Stir 2 minutes. 
  4. Add the wine, wild rice, and tarragon, cook stirring until the liquid is absorbed.  Add 1/4 cup of water with oxo at a time, over 20 minutes, stirring until absorbed after each addition.
  5. Add the tomatoes, coconut milk, and peas.  Stir until absorbed.  Season to taste.
  6. Serve!!!

 

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