Wild Risotto Recipe - Allrecipes.com
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Wild Risotto

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"This recipe contains wild rice, hence the name wild risotto. Both wild rice and Italian Arborio rice can be found at most grocery stores."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  1. In a saucepan, bring 1 cup water to a boil. Add the wild rice, cover the pan, and reduce the heat. Simmer for 25 minutes; drain well.
  2. Bring 4 cups water to simmer in a large saucepan. Keep the water simmering while you begin step number 3.
  3. Heat the olive oil in a large frying pan. Saute the scallions and garlic over medium-high heat for 1 minute. Add the Arborio rice; stir it for 2 minutes.
  4. Pour the wine, the wild rice, and the tarragon into the frying pan. Cook, stirring frequently, for 2 minutes.
  5. Pour 1/2 cup of the heated water into the frying pan. Stir frequently until the liquid is absorbed, then add 1/2 cup more water. Continue adding the water in this manner, waiting between additions until the liquid is absorbed and stirring frequently. After about 18 to 20 minutes most of the liquid should be absorbed, and the rice should be tender but still slightly chewy.
  6. When all of the water is absorbed, add the tomatoes, coconut milk, and peas. Stir in the mixture, and simmer it, stirring often, until most of the liquid is absorbed. Serve at once.
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Reviews More Reviews

Most Helpful Positive Review
Aug 29, 2002

This is a very attractive dish. Not exactly quick, but you can't expect that with risotto. The effort is worth it. It could use a little more spice, but then again, I used dried tarragon which is not as flavourful as fresh.

Most Helpful Critical Review
Feb 22, 2011

As a positive, this dish was very pretty - colorful, great presentation. However, other than the coconut, there was simply no flavor in this dish.

Jan 20, 2009

This was a little time consuming, due to precooking the wild rice. I would add more chicken broth or stock and less water next time to give it more flavor - otherwise it was great. I added chicken, some parmesan cheese and asparagus in mine.

Mar 09, 2009

This was a lot of work, but that's risotto for you! My husband commented that it was bland, but I enjoyed it quite a bit.

Apr 14, 2014

Way too over-done. Wild rice risotto is a great concept. As I was cooking it, it actually tasted wonderful. But after I added the tomatoes, peas, and coconut milk, it just turned into a disappointing confusion of flavors. I will make this again, but will modify it heavily. I will cut the tomatoes, peas, and coconut milk, double the wild rice, use chicken stock instead of plain water (for the risotto), and add in a little butter and parmesan to finish it off instead of the coconut milk. With risotto, less is more.

Dec 28, 2013

No flavor to this recipe. We don not use a lot of salt in our food but this needs either salt or butter. I would not recommend this dish.

Jun 14, 2012

I made my very first risotto tonight. I made it very simple, substituting beef broth, no white wine on hand. My family loved it :)


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  • Calories
  • 505 kcal
  • 25%
  • Carbohydrates
  • 86.3 g
  • 28%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 10.8 g
  • 17%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 10.7 g
  • 21%
  • Sodium
  • 64 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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