Curry Coconut Risotto

Ingredients

• 250ml (1 Cup) Arborio rice

• 50g Butter

• 5g Crushed garlic

• 50g chopped onion

• 1 bottle Nando’s Curry Coconut Cooking sauce

• 425g (1 can) Coconut Milk

• 1 head Bok Choy (or one head chinese cabbage or 1 head butter lettuce)

Instructions

Melt the butter in a pot and lightly fry the onions and garlic.

Stir the rice through making sure that it is well covered by the butter.

Pour the Nando’s cooking sauce and coconut milk in and stir through. Allow to simmer over a medium heat for 30–35 minutes. Stir often to prevent the rice from sticking to the bottom of the pot.Remove from the heat and stir the chopped Bok Choy through the rice.