"After all these years of cooking and writing recipes, I am still amazed every time I notice how even the minutest of variation in technique can make a spectacular difference."
1 1/4 cups water
1/2 teaspoon salt
1/4 cup chopped spring onions, white and pale green parts only. (Can substitute for one medium onion)
1 x cup Arborio rice
1/3 cup chicken or vegetable stock
1 x cup frozen vegetables, thawed. (Can add fresh veggies like carrot, capsicum, zucchini etc)
1/3 cup pine nuts, toasted. (You can sometimes buy them already pre-toasted, or put the nuts in a dry fry pan and cook over medium-low heat, stirring frequently, until golden in spots, about 3 minutes.)
1/4 cup baby spinach
3/4 cup button mushrooms, sliced
1/2 cup bacon or ham, sliced into strips. (Could you store bought gluten free shredded ham or bacon
- Bring coconut milk, water and salt to a simmer in medium saucepan over medium-high heat; stir to blend. Keep at simmer over low heat.
- Heat olive oil in medium saucepan over medium heat. Cook spring onions, bacon and mushrooms. Add rice; cook 2-3 minutes or until inner kernel is chalky white, stirring constantly. Add stock; reduce heat to medium low. Cook and stir 30seconds or until almost evaporated; reduce to low.
- Add 1/2 cup of the coconut milk mixture; cook and stir until most of the liquid has been absorbed. Continue adding liquid 1/2 cup at a time, waiting until most of it has been absorbed before adding more. Stir constantly. Cook 25-30 minutes or until rice is tender with a slight firmness to the center, using additional water if necessary.
- Stir in frozen vegetables and baby spinach during last 5 minutes of cooking. Stir in pine nuts just before serving.