Coconut Risotto With Chili Lime Shrimp |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a different way to make risotto. Hubby and I came up with it one night when we were cooking together. Ingredients:
3-4 cups chicken stock |
1 can coconut milk |
1 cup arborio rice |
1 medium onion, finely chopped |
2 tbsp olive oil, divided |
sea salt to taste |
2 tbsp butter |
1/2 lb frozen cooked (tail off) shrimp |
1/2 tbsp thai chili sauce |
juice of 1 lime |
1 tbsp corn starch |
Directions:
1. Heat chicken stock and coconut milk in a medium sauce pan to a boil, reduce heat and keep simmering
2. Heat rice wine in small saucepan to simmering
3. Heat 1 tbsp olive oil in large saucepan on medium heat
4. Saute onion until translucent
5. Add arborio rice and toast stirring constantly until a light golden brown
6. Add rice wine and stir constantly until it is absorbed by the rice
7. Continue adding 1 ladle of broth mixture at a time stirring constantly until liquid is absorbed each time (reserve approx 1 cup broth)
8. When desired tenderness is reached remove from heat add salt to taste and stir in butter until melted
9. Keep warm
10. Shrimp sauce
11. Put frozen shrimp in skillet on medium heat until warm, draining any liquid that accumulates
12. Return skillet to medium heat and 1 tbsp oilve oil and shrimp and saute briefly
13. Stir in chili sauce and lime juice along with 3/4 cup broth
14. Heat until simmering
15. Add cornstarch to remaining 1/4 c broth and stir into shrimp sauce until thickened
16. Ladle over risotto in a shallow bowl
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