Ingredients

The following ingredients have 6 Servings
  • 1 cup arborio rice
  • 4 ears corn*
  • 3 tbsp unsalted butter** (sub for ghee or vegan butter)
  • 1/2 cup coconut milk
  • 1 shallot, (chopped)
  • 2 cloves garlic, (minced)
  • fresh thyme
  • 3/4 cup grated parmesan cheese*** ((omit for Vegan))

Instruction

  • Remove corn kernels from corncob. Reseve the kernals from 1 corn and add remaining corn to a food processor and pulse a few times until corn starts to break dwon. Then add coconut milk and pulse until creamy
  • Turn instant pot on sauté mode and melt 2 tbsp butter. Add shallots and garlic and sauté until fragrant (2-3 minutes). Add thyme and season with salt
  • Add rice and sauté until rice edge looks translucent (2-3 minutes)
  • Then add in coconut corn cream. Also add in remaining corn (whole corn kernels, not processed) and stir well
  • Stir in 3 cups of hot water. Cancel sauté mode and cook on HP for 5 minutes. When done release all pressure QPR
  • Open the instant pot and add in remaining 1 tbsp butter and parmesan cheese. Stir unti creamy and serve