Shrimp Risotto with Coconut Milk

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Shrimp Risotto with Coconut Milk

Name: Shrimp Risotto with Coconut Milk
Prep time: 40 min
Total time: 40 min
Yield: 4 Porções
Ingredients: 2 cup Arborio rice; 1 l Shrimp stock; 200 ml Coconut milk; 300 g Pink Shrimp; 150 g Cherry tomato; 1 dessert spoon Olive oil; 1 tablespoon Cold butter; 100 g Grated Parmesan Cheese; to taste Salt, black pepper and green smell; 1/2 unit(s) Chopped Onion

In a partnership with

@delirec

🇧🇷Brazil

•

View in original language

(Português)

40 min(s)

4 servings

Maíra Covolan

@mairacovolan

Ingredients
Recipe

Arborio rice2 cup
Shrimp stock1 l
Coconut milk200 ml
Pink Shrimp300 g
Cherry tomato150 g
Olive oil1 dessert spoon
Cold butter1 tablespoon
Grated Parmesan Cheese100 g
Salt, black pepper and green smell to taste
Chopped Onion1/2 unit(s)

In a pan with olive oil, brown the shrimp and set aside. Then brown the rice, then add the onion and sauté.
Season with salt and pepper. Gradually add the broth, stirring constantly.
Add the coconut milk and tomatoes and cook for 1 more minute, stirring constantly.
Finish with chilled butter and grated Parmesan cheese.
Return with the reserved shrimp and sprinkle with green smell

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Shrimp Risotto with Coconut Milk

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