Name: Risotto with shrimps, coconut milk and lime
Ingredients: 300 g of risotto rice (Arborio or Carnaroli, in supermarket or in Italian grocery stores); 2 tablespoons of olive oil; 1.50 liters of chicken broth (homemade or reconstituted with cubes); 20 cl of coconut milk; 2 limes or even better a lime and a cumbava; 250 g cooked shelled shrimps; 1 pinch of pepper

CatégorieFish

Yields1 Serving

(For 4 people)

“This risotto with coconut milk, shrimp and lime really has Asian accents. A nice mix between Italy and Thailand. The recipe is easy and is a complete dish … “

ingredients:

300 g of risotto rice (Arborio or Carnaroli, in supermarket or in Italian grocery stores)

2 tablespoons of olive oil

1.50 liters of chicken broth (homemade or reconstituted with cubes)

20 cl of coconut milk

2 limes or even better a lime and a cumbava

250 g cooked shelled shrimps

1 pinch of pepper

Preparation:

Reconstitute the chicken broth with the cubes and bring to a boil. Reduce the fire and let it shudder.

Decorate the shrimps and cut them in 3. Reserve them in the refrigerator while cooking the risotto.

Pour 2 tablespoons of olive oil in a frying pan. Brown rice 2 minutes, mixing until pearly.

Then wet with the first ladle of broth, stir and let the rice absorb it before adding a new ladle. Do this until the rice is almost cooked (count 16 minutes). Instead of adding the last two ladles of broth, pour the coconut milk.

At the same time add the shrimp pieces and cook for the remaining 2 minutes.

Add just before serving the juice of a lime and its zest (or the juice of a lime and 1/2 zest of cumbava)

If your lime does not have a lot of juice, try the risotto and do not hesitate to add a second one.

Pepper, taste and salt if necessary.

Enjoy your meal from

Ingredients