Baked coconut risotto

No time to stand and stir? Bake this risotto!

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The work of this risotto is mostly done in the oven!

Creamy, delicious risotto that is baked will become your new best friend for side dishes!

Baked coconut risotto

Serves 6


  • 2 tablespoons butter (or you may use olive oil)
  • 1 clove garlic, minced
  • 2 cups Arborio rice
  • 1/2 cup dry white wine (Black Box Chardonnay works great)
  • 1 (13.5 ounce) can coconut milk* (Goya is delicious)
  • 3 cups reduced sodium chicken broth
  • 1 cup water (as needed)
  • Salt and pepper to taste
  • Toasted coconut for garnish

*If you do not have coconut milk, you can add 1 teaspoon coconut extract to 1-1/2 cups whole milk.


  1. Preheat oven to 425 degrees F. In a Dutch oven over medium heat, melt butter and add garlic and cook for about 1 minute.
  2. Next, add the rice and coat in the butter mixture, stirring for about 1 minute.
  3. Add the rice, stirring well to coat the rice and cook for about 1 minute.
  4. Now add coconut milk and white wine and bring to a boil. Pour chicken broth into mixture and stir well.
  5. Cover and place in oven. Bake for about 25-30 minutes.
  6. If mixture is not your desired consistency, add 1 cup of water, stir and return to oven for about 5-10 minutes.
  7. Top with toasted coconut and add salt and pepper to taste.

Try these other delicious risotto recipes

Pumpkin risotto
Lemon ricotta risotto
Gluten free risotto

Aimee Fortney is “Not the Perfect Cook.” Retiring at age 31 as a bilingual political consultant, Aimee is now a cookbook author, blogger, recipe developer and inspirational food lover, who lives in Nashville, Tennessee with her husband and daughter. Aimee can be seen on Nashville’s WSMV and you can read her blogs, recipes and funny, “Not the Perfect Cook” adventures as she strives to keep families out of the drive thru, cooking at home (on a budget) on her website, and follow her on twitter, @aimeefortney.