Thai-Inspired Coconut Risotto
Cooler nights call for a creamy, hearty and warming risotto—try this Thai-inspired twist, for an easy vegetarian dinner using Chantal Organics Coconut Milk and Chickpeas.

Ingredients
- For the crispy chickpeas
1 can Chantal Organics Chickpeas, drained
1 tsp Chantal Organics Coconut Oil
Salt and Pepper
- For the risotto:
3 Tbsp Chantal Organics Coconut Oil
1 onion, diced
2 garlic cloves, minced
2 Tbsp Thai green paste
1 ½ cups Arborio rice, washed
1L of vegetable stock
Salt and pepper
1 can Chantal Organics Coconut Milk, reserve 2 Tbsp for garnish
- Garnish
Green beans or broccoli, blanched
Mint leaves
Coconut flakes
Drizzle of Chantal Organics Coconut Milk
Sliced red chillies, optional
instructions
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Step 1.
Preheat your oven to 200°C fan bake.
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Step 2.
Combine the Chantal Organics Chickpeas, Chantal Organics Coconut Oil on a roasting tray. Season with salt and pepper, and bake for 35 - 40 minutes, or until toasted and crunchy. Remove from the oven and set aside.
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Step 3.
While the chickpeas are roasting, heat the Chantal Organics Coconut Oil in a large sauce-pan over a medium heat. Add the onion and garlic and cook for 3 - 5 minutes until softened. Add the Thai green curry paste and fry for 2 - 3 minutes until fragrant. Add the rice and stir to coat in the curry paste.
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Step 4.
Slowly pour in one cup of stock at a time, stirring constantly to make sure the rice absorbs all the stock before adding the next cup. This will take around 25 - 30 minutes until rice is al dente. Season with salt and pepper.
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Step 5.
Stir through the coconut milk and continue to cook until the liquid has reduced. Remove from the heat and swirl through the remaining coconut milk. Serve alongside blanched greens and garnished with a drizzle of coconut milk, crispy chickpeas, mint leaves, coconut flakes and chilli slices.
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Tip:
Use a narrow pot to ensure all the rice grains are touching each other, to release their starchy goodness for a creamy risotto texture.
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