Vegan Baked Curry Risotto (One Pot, No Stir, Creamy!)

Name: Vegan Baked Curry Risotto (One Pot, No Stir, Creamy!)
Prep time: 5 min
Cook time: 30 min
Yield: 3
Ingredients: 1 1/2 cups full-fat canned coconut milk; 1 cup vegetable stock; 1 cup Arborio rice; 2 to 3 teaspoons curry powder, to taste; 1/2 tablespoon lime juice (optional); 1/2 teaspoon salt, or to taste; 1/4 teaspoon black pepper; Pinch cayenne pepper (optional); 1 cup canned chickpeas, cubed tempeh, or pre-cooked chopped chicken; 3/4 cup drained canned sliced carrots; 1/2 cup drained canned peas

Vegan Baked Curry Risotto (One Pot, No Stir, Creamy!) was pinched from <a href="http://www.godairyfree.org/recipes/baked-curry-risotto" target="_blank">www.godairyfree.org.</a>

"This creamy, unbelievably easy baked curry risotto was my delicious response to the Cans Get You Cooking challenge. You'll be surprised how perfect the results are!..."

INGREDIENTS

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1 1/2 cups full-fat canned coconut milk

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1 cup vegetable stock

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1 cup Arborio rice

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2 to 3 teaspoons curry powder, to taste

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1/2 tablespoon lime juice (optional)

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1/2 teaspoon salt, or to taste

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1/4 teaspoon black pepper

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Pinch cayenne pepper (optional)

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1 cup canned chickpeas, cubed tempeh, or pre-cooked chopped chicken

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3/4 cup drained canned sliced carrots

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1/2 cup drained canned peas

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