Coconut Milk Risotto with Shrimp & Lime

Ingredients

• 200g Arborio rice
• 400ml coconut milk
• 200g shrimp, peeled and deveined
• 1 lime (zest and juice)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 500ml vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. In a medium pot, heat the vegetable broth and keep it warm over low heat.
2. In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
3. Add the Arborio rice to the pan and cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted.
4. Begin adding the warm vegetable broth to the rice, one ladle at a time, stirring constantly. Allow the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked through, about 18-20 minutes.
5. In a separate pan, heat a little olive oil over medium heat. Add the shrimp and cook until they turn pink and are cooked through, about 3-4 minutes. Season with salt and pepper to taste.
6. Once the rice is cooked, stir in the coconut milk, lime zest, and lime juice. Mix well and season with salt and pepper to taste.
7. Gently fold in the cooked shrimp.
8. Serve the risotto hot, garnished with fresh cilantro.

Enjoy your Coconut Milk Risotto with Shrimp & Lime!