2 cups arborio rice
5 cups vegetable stock
8 oz coconut milk
1 cup roasted butternut squash
2 tbsp chopped cilantro
2 tbsp chopped scallions
1 tsp black pepper
8 oz mascarpone cheese
1 tbsp lime zest
1 tbsp lime juice
In a stock pot (high heat), pour in rice and 1 cup of stock & coconut milk. Bring to a boil and continue to whisk adding 1 cup of stick at a time. At the 30 minute mark, turn off heat and whisk in cheese, cilantro, lime juice/zest & scallions. Season with black pepper & salt if needed (vegetable stock has a fair amount of sodium so may not need to add more).
Serve with grilled cilantro olive oil pesto marinated tiger shrimp.
Happy Experimenting!!
Xo j
💚