Risotto With Coconut Milk And Shrimp Food
COCONUT RISOTTO
Provided by Food Network
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- Line a deep baking sheet with aluminum foil.
- Add the rice, vegetable stock, coconut milk, salt, and pepper to a medium bowl and toss it around with your hands until all the rice is coated. Pour the mixture into the foil lined baking sheet. Cover tightly with aluminum foil. Put the pan in the oven and bake until creamy, about 1 hour. Transfer the rice to a serving bowl and serve.
CHILI SHRIMP AND COCONUT RISOTTO
Make and share this Chili Shrimp and Coconut Risotto recipe from Food.com.
Provided by SharleneW
Categories White Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in large saute pan over medium heat.
- Add the shrimp, garlic and salt and cook until the shrimp is pink and just cooked through, about 5 minutes.
- Remove the shrimp and set aside.
- Add the chili paste and coconut ilk to pan and bring to a boil.
- Reduce heat to a simmer and cook, stirring occasionally, until thickened and reduced by half, about 5 minutes.
- Add the rice, bean sprouts, scallion, lime juice and shrimp and cook until heated through, 3 to 4 minutes.
- Serve garnished with basil leaves.
Nutrition Facts : Calories 1032.5, Fat 30.1, SaturatedFat 20.1, Cholesterol 143.2, Sodium 1253.3, Carbohydrate 157.6, Fiber 5.8, Sugar 1.2, Protein 31.1
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