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Spicy Coconut Risotto with Shrimp

Yields4 Servings

Adapted from Foxes Love Lemons

 4 cups stock (fish, chicken, or vegetable stock)
 2 tbsp butter
 1 cup arborio rice
 2 tsp powdered ginger
 1 onion, chopped
 ½ cup frozen peas
 1 green pepper, diced
 8 oz frozen spinach
 ½ cup coconut milk
 2 tbsp red curry paste
 1 tsp salt
 ½ tsp black pepper
 ¼ cup cilantro, chopped
 1 lb shrimp
 ¼ cup lime juice
 Sriracha, to taste

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.


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.


Add the shrimp and cook 3-5 minutes on low until they turn opaque.


Serve garnished with cilantro, and sriracha, if desried.

Nutrition Facts

Servings 4