Risotto with mushrooms in coconut milk

Ingredients: 1 ½ cup rice 2 cups vegetable or mushroom broth 1 cup of coconut milk from a can 2 tbsp. vegetable oil 1 medium onion 2 cloves of garlic 1 tbsp. garlic powder 2 cups champignons Salt, pepper - to taste 3 sprigs of thyme ½ cup of frozen green peas

Recipe: In a large frying pan, heat 1 tbsp. oils. Add chopped onion and fry for 2-3 minutes. Add chopped garlic and fry for another 2 minutes. Pour in the rice and fry for a minute, then add the soup ladle and place 2 sprigs of thyme. Cook, often stirring, until the broth is completely absorbed, then pour gradually over the ladle until the broth is complete. Then pour coconut milk, sprinkle with salt, pepper and cook for another 5-7 minutes. At the end, add the green peas and cover with a lid. In another pan, heat the oil and add the sliced ​​mushrooms. Add garlic powder, salt, pepper and add thyme leaves. Cook until golden mushrooms. Serve the risotto, putting mushrooms on top and sprinkling with greens.