Vegan Thai risotto

Ingredients for 4 servings:

• 1 onion(s)
• 2 chili peppers
• 1 pointed pepper
• 500 g risotto rice
• 1 tsp coconut oil
• 500 ml vegetable stock
• 1 lime(s), untreated, juice and zest
• 1 can of coconut milk, approx. 400 ml
• possibly salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Sauté the finely chopped onion and chili peppers with the diced bell pepper in coconut oil. Add the rice and sauté, but do not brown. Add the vegetable stock and lime juice and simmer gently. Then, gradually stir in the coconut milk. Simmer the rice over low heat for about 20 minutes, until tender but still firm to the bite. Finally, add the grated lime zest and salt, if desired.