Veggie coco risotto à la vanille

Not much to say with this, let the coconut do the talking on your taste buds.

For 3 very hungry people, you’ll need:

  • 200 g Risotto rice ( I used wholemeal risotto rice)
  • 1 white onion (finely chopped)
  • 1 Tbsp Olive oil
  • 160 g mushrooms
  • 125 ml white wine
  • 200 ml water plus half cube of vegetable bouillon
  • 400 ml Coconut milk
  • 1 vanilla pod (de-seeded)
  • 1 yellow bell pepper (cubed)
  • ¼ tsp chilli
  • Salt and Pepper to your liking


  1. I used wholemeal brown risotto rice here but you’re more than welcome to use regular white ones. To be honest, in London, I have always used white for all my risotto and just yesterday at the Bio shop, I found that there is something like wholemeal risotto rice!. Maybe it’s just me but this was my first time so I thought, I’m gonna use that and make a risotto.
  2. Being of Nigerian origin and all, there is little that you cook without adding hot chilli to. My daddy is the absolute master of this and I love love love his cooking. We have a traditional Nigerian coconut rice (or perhaps, traditional Aijay’s family coconut rice) that is so spicy it’ll knock you off your seat and I LOVE it. Therefore coconut without chilli is something I know not of….yet. So please feel free to omit this ingredient if you wish and let me know how it turned out. I might just be convinced of a life of coconut without chilli, afterall anything is possible, right?

To begin:

  • Heat oil in a wide saucepan on medium heat, add chopped onions stirring frequently and cook until softened
  • Add the risotto rice and keep stirring until the rice become transparent (a minute or so will do) then turn up the heat and add the white wine letting it bubble with excitement for about another minute and then mix in the chopped mushrooms
  • Ladle in your stock, stirring and waiting patiently between each addition for the rice to absorb all the liquid before continuing
  • Now add the seeds of the vanilla, chilli (if using), salt and pepper and ladle in your coconut milk
  • Add cubed yellow pepper just when the rice is almost done because you want the pepper and rice to be cooked but with a bite to it.
  •  Finito

2 thoughts on “Veggie coco risotto à la vanille

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