Author Notes
This recipe is my way of making up for my childhood years where I didn't like coconut. Actually, I don't think ANY kid likes coconut. I now understand it's charm and adore it, and take advantage of children's misunderstanding of it - every year at Halloween, I buy a big bag of Almond Joys "for the trick or treaters," as well as other candy. We pass out candy by letting the kids pick what they want. Shocking - at the end of the night, we're left with a big bowl of Almond Joys. Damn.
This risotto satisfies my coconut craving all year around - it is full of coconut flavor from both shredded coconut and coconut milk. The rich color comes from homemade vegetable stock. It's worth it to make a batch of your own to use here, or buy a high-quality store brand.
With it's mix of sweet, spicy, nutty, herby, limey and shrimpy, it's kind of like the pad thai of risotto. —foxeslovelemons
Ingredients
- Spicy Coconut Risotto
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4 cups
vegetable stock
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2 tablespoons
unsalted butter
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1 cup
arborio rice
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1/4 cup
shredded unsweetened coconut
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2 teaspoons
fresh ground ginger root
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1/2 cup
light coconut milk
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2 tablespoons
sambal oelek
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1 teaspoon
kosher salt
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1/2 teaspoon
ground white pepper
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1/4 cup
chopped fresh cilantro
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1/4 cup
roughly chopped cashews or macadamia nuts
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Sriracha, to taste
- Lime Shrimp
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2 tablespoons
unsalted butter
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1 pound
raw 16/20 count peeled and deveined shrimp, patted dry
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1/4 cup
fresh lime juice
Directions
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In a small covered saucepot, heat vegetable stock over medium heat. When simmering, turn off heat and keep covered.
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In large high-sided skillet, heat butter over medium-high heat. Add rice, shredded coconut and ginger. Cook 2 to 3 minutes or until rice begins to become translucent at edges of grains, stirring constantly.
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Add 1/2 cup hot stock; stir constantly until mostly absorbed. Add additional stock in 1/2 cup increments, stirring after each addition and cooking until stock is mostly absorbed before adding more. Cook 20 to 25 minutes or until rice is tender, stirring frequently and adding stock as needed. Stir in coconut milk, sambal oelek, salt and pepper.
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Meanwhile, prepare Lime Shrimp: Heat butter in large skillet over medium-high heat. Add shrimp and cook 4 to 5 minutes or until opaque throughout, turning occasionally. Add lime juice; toss to combine.
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Divide risotto between warm pasta bowls. Top with shrimp and garnish with cilantro, cashews and Sriracha.
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