Coconut Wild Rice & Spinach Risotto with Salmon

Heat a heavy bottomed pot or Dutch oven over medium-high heat. Add olive oil and butter and melt. Add chopped onion and saute for about 5 minutes until softened. Add rice and saute for another 2-3 minutes to “toast” the rice.

Meanwhile, pour coconut milk and vegetable broth into a small saucepan, stir together and keep warm over low-medium heat.

Once rice is toasted, turn heat down to medium and ladle in the coconut milk mixture until just covering the rice and onions. Cook until liquid is absorbed by the rice. Slowly continue ladling in the liquid (add only a ladle full at a time and wait until it’s absorbed before adding more) to cook the rice as it absorbs it.

While rice cooks, combine basil, spinach and 2 tablespoons of the coconut milk mixture in a food processor and pulse until combined. Set aside.

Once rice is fully cooked and you have used up all the coconut milk/vegetable broth mixture, add the spinach mixture, turmeric and salt and pepper to taste. Stir to combine and heat through. Lastly, stir in salmon and heat until it’s heated through. Then serve it and garnish with additional basil.

Notes:
Salmon could easily be replaced with chicken or other meat or left out entirely for a lighter vegetarian version.