Spring Risotto with Shrimp, Asparagus and Artichoke Hearts
If you want to add more gluten free and pescatarian recipes to your collection, Spring Risotto
Puamana Coconut Rice
Ingredients
- 28 ounces coconut milk (not lite!)
- 1/2 cup water
- 2 cups Jasmine rice, rinsed until water runs clear and drained
- 1/2 teaspoon sea salt
- 1 garlic head, cloves separated and peeled
- 1 3" piece of peeled garlic, cut into 3 pieces
- 2 teaspoons canola oil
- 3 green onions
- 1/2 bunch cilantro, washed and dried
- 2 - 3 limes, zest and juice
- 1 cup shredded sweetened coconut, toasted (or unsweetened if you are feeling virtuous)
- 1 1/2 cups pineapple, chopped in 1/2" pieces
- 1 1/2 cups mango, chopped in 1/2" pieces
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