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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Caribbean Risotto

Cummulative Rating
N/A
Servings
Makes 6 servings.
Difficulty
Medium

Ingredients

1 Tablespoon unsalted butter
1 cup onion, chopped
4 garlic cloves, minced
2 cups arborio rice
1 cup white wine
6 cups gf chicken broth
1/4 cup Gouda cheese
1/4 cup Parmesan cheese
1/3 cup cilantro, chopped
2 red bell peppers, roasted and chopped
1-1/2 cups canned black beans, drained and rinsed
1/4 cup unsweetened shredded coconut

Directions

Toast coconut in a dry skillet over medium heat until lightly browned. Remove from heat and set aside.

Heat a large saucepan over medium heat; add butter. Add onion and garlic and cook until tender; about 5 minutes. Add rice; stir until coated. Add wine; cook until completely absorbed. Add chicken broth, one cup at a time, and cook until broth has been absorbed, stirring constantly, about 20 minutes.

Remove rice from heat. Add cheeses, cilantro, roasted peppers and beans. Garnish with toasted coconut. Serve immediately.

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