Recipe: Spicy Coconut Risotto with Shrimp

Spicy Coconut Risotto with Shrimp
Serves 4
  1. 4 cups stock (fish, shrimp, or vegetable stock is fine)
  2. 2 tablespoons unsalted butter
  3. 1 cup arborio rice (I used long grain rice)
  4. 2 teaspoons fresh ground ginger root (or 1 tsp ground)
  5. 1 small onion, chopped
  6. 1/2 c peas
  7. 1 green pepper, chopped
  8. 1/2 c frozen spinach, thawed
  9. 1/2 cup coconut milk
  10. 2 tablespoons red curry paste
  11. 1 teaspoon kosher salt
  12. 1/2 teaspoon ground pepper
  13. 1/4 cup chopped fresh cilantro
  14. Sriracha, to taste
  15. 1 pound raw shrimp, cleaned and patted dry (about 16-20 shrimp)
  16. 1/4 cup fresh lime juice (or one lime, well juiced)
  1. In large stock pot, heat butter over medium-high heat. Add vegetables, rice, and ginger. Cook 2 to 3 minutes or until rice begins to become translucent at edges of grains, stirring constantly.
  2. Add 1/2 cup hot stock; stir constantly until mostly absorbed. Add additional stock in 1/2 cup increments, stirring after each addition and cooking until stock is mostly absorbed before adding more. Cook 20 to 25 minutes or until rice is tender, stirring frequently and adding stock as needed. Stir in coconut milk, curry paste, lime juice salt and pepper.
  3. Add the shrimp and cook 3-5 minutes on low until they turn opaque.
  4. Serve garnished with cilantro, and sriracha, if desried.
Adapted from Foxes Love Lemons
Adapted from Foxes Love Lemons
Mab Made Food

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