Coconut Shrimp Risotto Recipe
Risotto with Coconut Shrimp (4), Bacon, Corn, Tomatoes, and Spinach.
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Ingredients
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Ingredients
Method
Directions
- 1
Cook the Bacon
In a large skillet, cook the chopped bacon over medium heat until crispy. Remove from the skillet and set aside, leaving the drippings in the pan.
- 2
- 3
Cook the Rice
Add the Arborio rice to the skillet and stir to coat with the oil. Cook for 1-2 minutes until the rice is slightly toasted.
- 4
Add Broth Gradually
Begin adding the chicken broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more, about 20-25 minutes total.
- 5
Incorporate Coconut Milk
Once the rice is creamy and al dente, stir in the coconut milk and mix well.
- 6
Cook the Shrimp
In a separate pan, cook the shrimp over medium heat until pink and opaque, about 3-4 minutes. Season with salt, pepper, and lime juice.
- 7
Combine Ingredients
Once the shrimp is cooked, add it to the risotto along with the corn, cherry tomatoes, and spinach. Stir gently to combine and heat through.
- 8
Finish and Serve
Stir in the chopped cilantro and cooked bacon. Adjust seasoning with salt and pepper to taste. Serve warm.
