Coconut Risotto with Flame-Grilled Mahi
This rich, creamy Coconut Risotto is brightened with citrus and finished with toasted coconut for a tropical twist. Serve it alongside flame-grilled mahi mahi drizzled with teriyaki glaze for a perfect pairing of sweet, savory, and smoky.
Ingredients:
- 2 cups Arborio rice
- 1 diced white onion
- 1 can Coco Lopez Piña Colada mix
- 4 cups chicken stock
- 2 ounces toasted coconut flakes
- 1 teaspoon salt
- 2 ounces lime juice
- 1 tablespoon chopped cilantro
- 1 tablespoon butter
In a large saucepan, slowly sweat the onion in butter and salt until translucent. Add the Arborio rice and toast gently until fragrant. Pour in the chicken stock and Coco Lopez, stirring continuously. Simmer for 30 to 40 minutes or until the rice is tender and the mixture is creamy, adding water if needed.
Finish the risotto with lime juice, toasted coconut flakes, and chopped cilantro.
For serving, top with flame-grilled mahi mahi brushed with teriyaki glaze. The result is a tropical-inspired dish that’s elegant enough for guests but easy enough for a weeknight dinner.