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Shrimp Risotto with Coconut Milk
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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