Risotto With Coconut Milk And Shrimp
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon vegetable oil
- 1cup short-grain rice, like arborio
- 1cup dry white wine
- 1can (14 ounces) coconut milk
- 1cup diced tomato (canned are fine; drain well), optional
- 1pound raw shrimp, peeled and diced
- Salt to taste
- ¼teaspoon cayenne, or to taste
- ½cup minced cilantro, basil or scallion, optional
Nutritional analysis per serving (4 servings)
557 calories; 26 grams fat; 19 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 45 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 29 grams protein; 897 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put oil in a 10-inch skillet, preferably nonstick, and turn heat to medium-high. Add rice and cook, stirring occasionally, until rice glistens and sizzles, 2 or 3 minutes.
- Step 2
Add wine and let it boil away, stirring once or twice, until mixture is just about dry. Add a cup of hot water and repeat, stirring frequently. Add half the coconut milk and cook, stirring frequently, until it is just about gone. Add remaining coconut milk and repeat.
- Step 3
At this point rice should be nearly tender; if it is not, repeat process with another ½ cup water. Stir in tomato if desired, shrimp, salt and cayenne and cook until mixture is creamy and rice is tender but not mushy. If rice is still too crunchy for your taste, stir in ½ cup water and cook, stirring, until mixture is creamy again. Garnish with cilantro, basil or scallions and serve.
Private Notes
Comments
With some modifications, this is delicious. I sauteed onion before adding the rice, used chicken stock instead of water, added salt and pepper, and garlic towards the beginning, and used red pepper flakes in addition to the cayenne. The end result tasted really bright and flavorful.
Delicious. I also sauteed shallots and thinly sliced shiitake mushrooms prior to the rice then garlic and ginger afterwards. I soaked the shrimp in lime juice and cooked them in butter separately. Added lime zest to finish.
This has become one of my favorite go to dishes. I add three cloves of garlic, minced, and a tablespoon of grated ginger to the rice about 30 seconds before adding the wine. I add chopped scallions and cilantro with the shrimp, and don’t dice the shrimp: they cook so quickly and like having whole shrimp. I add a can of diced tomatoes, and don’t always drain. Frankly, I don’t notice a difference if I do. I find it needs one more cup of liquid at the end, in half cup increments.
This has become one of my favorite go to dishes. I add three cloves of garlic, minced, and a tablespoon of grated ginger to the rice about 30 seconds before adding the wine. I add chopped scallions and cilantro with the shrimp, and don’t dice the shrimp: they cook so quickly and like having whole shrimp. I add a can of diced tomatoes, and don’t always drain. Frankly, I don’t notice a difference if I do. I find it needs one more cup of liquid at the end, in half cup increments.
Delicious. I also sauteed shallots and thinly sliced shiitake mushrooms prior to the rice then garlic and ginger afterwards. I soaked the shrimp in lime juice and cooked them in butter separately. Added lime zest to finish.
I sautéed a chopped onion and several cloves of garlic before adding the rice to the pan. Also, I added red pepper flakes along with the cayenne. The tomato provides flavor and color, so even tho it is listed as optional, be sure to throw one in. Also, I added two handfuls of spinach toward the end. Very good!
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