Coconut Shrimp Risotto (Print Version)
# Ingredients:
01 -
1/2 lime (juice and zest).
02 -
A handful of fresh cilantro leaves.
03 -
150g Arborio rice.
04 -
12 large raw shrimp.
05 -
1 small shallot.
06 -
A pinch of cayenne pepper.
07 -
200ml coconut milk.
08 -
300ml veggie broth.
09 -
A dab of butter.
10 -
Salt and black pepper.
# Instructions:
01 -
Season the shrimp with some salt, pepper, cayenne, and lime juice. Let the flavors soak in for 30 minutes in the fridge.
02 -
In a pan with some oil, cook the shrimp for 2 minutes on each side. Put them aside once done.
03 -
Sauté the diced shallot in butter until fragrant. Stir in the rice and cook it until it looks a bit translucent for about 2 minutes. Gradually pour in the broth while stirring continuously for 16 minutes.
04 -
Mix in the coconut milk and stir for 2 minutes. Check if the rice is perfectly cooked. Toss in the shrimp, cilantro, and lime zest. Serve right away!
# Notes:
01 -
This risotto blends Italian cooking techniques with Asian-inspired flavors to create a totally unique and elegant dish.