In a saucepan melt the Extra-Virgin Coconut Oil (1 tablespoon).
Add the Arborio Rice (80 gram) and toast it on medium-low until translucent.
Pour in the Vegan Dry White Wine (1/4 cup) (cold from the fridge) and let it evaporate. Then slowly add Vegetable Broth (1 1/2 cup), a little bit at a time, adding more only when liquid is almost absorbed.
When rice is cooked, taste and season with a sprinkle of Salt (to taste) if needed and some Ground Black Pepper (to taste).
Add in the Creamy Peanut Butter (1 tablespoon) and stir fast using a whisk. This will help get a very creamy risotto. Cover with a lid and let it sit for 2-3 minutes.
Plate it adding a dusting of Peanuts (1 teaspoon), Sesame Seeds (1/2 teaspoon), and some Chili Powder (to taste). Trust me the chili really will add that extra kick! There you have made a fully vegan, super yummy, and healthy risotto!