Risotto with Scallops and Veggies in Coconut Milk

Fall is the perfect time to pull out an old favorite-risotto. This versatile rice was one of the best food inventions ever. You can create any number of terrific side or main dishes with it, and although there are full cookbooks for risotto, I prefer to create my own. Here's the latest:

Risotto with Scallops, Mushrooms, and Spinach in Coconut Milk

Serves: 4-6 as main dish

Prep Time: 5 min

Cook Time: 20 min

Ingredients:
1 c risotto rice
1/4 c truffle oil
2 c lite coconut milk
1/4 c tarragon vinegar
1 tblspn cinnamon
2 c baby spinach (loosely packed)
1 c baby portabello mushrooms, sliced
dates (garnish)
slivered almonds (topping)

Method:
In a large saucepan, pour truffle oil. Turn stove to medium-high heat, pour risotto rice into pan. Stir constantly for one minute, or until all rice is coated in oil and starts crackling. Then, pour coconut milk into pan. Add scallops, mushrooms, and spinach slowly, stirring. Turn to medium, let simmer for 10 minutes. After 10 minutes, add tarragon vinegar, stirring, and cinnamon. Stir completely until cinnamon is dissolved. Once all liquid is absorbed, remove from heat and serve. Top with slivered almonds and garnish with dates.

Enjoy!