Coconut Risotto With Chili-Lime Shrimp Recipe

Name: Coconut Risotto With Chili-Lime Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 to 4 cups chicken broth; 1 13.5 oz. can lite coconut milk; 1 cup arborio rice; 1 med yellow onion, finely diced; 1 1/2 tablespoons olive oil (divided); 1/2 cup rice wine (optional); salt to taste; 2 tablespoons butter, in pats; 1/2 pound frozen cooked (tail-off) shrimp; 1/2 tablespoon Thai chili sauce; juice of one lime; 1 tablespoon corn starch

Servings: persons

3 to 4 cups chicken broth
1 13.5 oz. can lite coconut milk
1 cup arborio rice
1 med yellow onion, finely diced
1 1/2 tablespoons olive oil (divided)
1/2 cup rice wine (optional)
salt to taste
2 tablespoons butter, in pats
1/2 pound frozen cooked (tail-off) shrimp
1/2 tablespoon Thai chili sauce
juice of one lime
1 tablespoon corn starch

1
In medium saucepan, heat chicken stock and coconut milk until bubbly, then reduce to low and keep simmering. Heat 1 tablespoon olive oil in large skillet or dutch oven on medium heat. Saute onion until translucent.
2
Add arborio rice and toast, stirring constantly, about three minutes or till lightly browned. Add rice wine, or 1 ladle of liquid. Stir rice constantly until it absorbs most of liquid. Continue, adding one ladleful at a time, stirring constantly, until the rice is the desired tenderness. Add salt to taste. Remove from heat. Stir in butter until melted.
3
For shrimp sauce:
4
Put frozen shrimp in skillet and heat on medium until warm. Drain. Return skillet to medium heat burner, add 1/2 tablespoon olive oil and shrimp, and saute briefly. Stir in chili sauce and lime juice, along with any remaining stock and coconut milk, reserving about a quarter cup. Stir cornstarch into this stock, and stir into shrimp sauce.
5
Serve shrimp sauce ladled over risotto.

569

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 to 4 cups chicken broth, 1 13.5 oz. can lite coconut milk, 1 cup arborio rice, 1 med yellow onion, finely diced, and more.

Yes, Coconut Risotto With Chili-Lime Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Risotto With Chili-Lime Shrimp

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