Shrimp and Coconut Risotto
Shrimp and Coconut Risotto
Enjoy this quick and easy risotto recipe from Inspired with Anna Olson.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 20 minutes
  • Cooking Time 25 minutes
  • Yield 4 servings
  • 30 millilitres Vegetable oil
  • 80 grams diced Cooking onion
  • 225 grams Arborio rice
  • 1 clove Garlic, minced
  • 6 grams finely grated fresh Ginger
  • 625 millilitres Shrimp or Chicken stock
  • 250 millilitres Coconut milk
  • 180 grams diced Red bell pepper (about 1 medium pepper)
  • 400 grams fully peeled Shrimp
  • 2 Green onions, chopped
  • 45 grams chopped fresh Coriander
  • Salt & pepper to taste
  • 100 grams fresh Spinach leaves
  • Chopped roasted peanuts, for garnish
  • Sambal or Pickled Jalapeno Peppers, for garnish
  1. Heat a medium sized heavy-bottom saucepan over medium heat with the oil. Add the onion and sauté, stirring often, until the onion is translucent, about 5 minutes. Add the rice and stir this for 2 minutes, to coat the rice. Stir in the garlic and ginger and then add 250 mL (1 cup) of the stock, reducing the heat to medium-low and stirring with a wooden spoon until most of the liquid has been absorbed. Add another 250 mL (1 cup) of stock and stir regularly (you don’t have to stir constantly now) until this is almost absorbed. Add the coconut milk and cook this in stirring regularly
  2. After the coconut milk is half absorbed, check the rice for tenderness (it will still be a little crunchy, but starting to soften). Add the red pepper and shrimp and cook until the coconut milk is absorbed, but the mixture is still creamy If the rice is still not cooked through, add the remaining 125 mL (1/2 cup) of stock and cook in while stirring. Season to taste and stir in the green onions and coriander. When ready to serve, stir in the spinach leaves, to wilt them slightly
  3. To serve, spoon the risotto into bowls and top with the peanuts, Sambal and/or Pickled Jalapeno Peppers

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