2 tbsp virgin coconut oil
1/2 onion, small dice
4 celery stalks, small dice
2 carrots, small dice
2 garlic cloves, peeled and minced
1/2 cup arborio rice
2 tbsp rice wine vinegar 
1.25 cups chicken or vegetable broth
1 can (14oz) coconut milk, i used light
1 tsp gound coriander
1 tsp ground ginger
1/2 tsp paprika
1/2 tsp tumeric
OR…you can use 2 tsp of a pre made curry powder, instead of the four spices above
1/2 cup chopped cliantro
juice from small lemon or lime
avocado (optional)

heat up oil in a large non-stick skillet over medium high heat.  add onion, celery, and carrots.  sauté for 5-10 minutes, stirring frequently, until just fork tender, carrots may be a little hard still, that's ok.  while veggies are being sautéd, warm up stock and coconut milk together in a saucepan.  add garlic to veggies and sauté 1-2 minutes more.  add rice and sauté 1-2 minutes more, stirring frequently to coat each piece of rice with oil.  reduce heat to medium and add vinegar.  stir until vinegar is absorbed, about 1-2 minutes.  now start adding liquid (stock and milk) in 1/2 cup portions.  stir around and allow liquid to simmer over medium-low heat until almost all of it is absorbed.  keep adding 1/2 cup liquid at a time, stir, simmer, wait until almost all absorbed, then add more, until all liquid is gone.  this should take about 25 minutes.  now it's time to add the spices, cilantro, and lemon/lime juice.  stir around gently until well incorporated.  this makes 2 big servings or 3-4 small servings.  i served it with some baked tofu.  
other veggies you could add or sub that would work well….mushrooms, kale, kohlrabi, leeks, and/or asparagus.  enjoy, we sure did :)