Cilantro Lime Risotto / Three Coconut Shrimp / Two Lemon Pepper Scallops Recipe
A rich cilantro lime risotto served with coconut shrimp and lemon pepper scallops.
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Ingredients
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Cilantro Lime Risotto
Coconut Shrimp
Lemon Pepper Scallops
Method
Cilantro Lime Risotto
- 1
Prepare the broth
In a saucepan, heat the chicken broth over medium heat and keep it warm.
- 2
Sauté onion and garlic
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in minced garlic and cook for an additional minute.
- 3
Cook the rice
Add the Arborio rice to the skillet and stir for 2-3 minutes until the rice is lightly toasted.
- 4
Add broth gradually
Begin adding the warm chicken broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth.
- 5
Finish the risotto
Once the rice is creamy and al dente (about 18-20 minutes), stir in lime juice, chopped cilantro, salt, pepper, and Parmesan cheese.
