Main Dishes

May 11, 2022

Spring Thai Coconut Shrimp Risotto

If you are looking to get out of your comfort zone and try something new and different this dish is it! It is a unique delectable hybrid dish that combines Thai with Italian. Now, if you are not into Thai flavors this might not be for you, however! You can absolutely substitute the Thai broth for chicken or vegetable to tone down those flavors and still make this just as enjoyable. But, trust me, just one bite and you will be scooping for more!

Risottos are a common go to in our household. It is such an easy dish to make and so flavorful. Plus, it is one of those dishes that will easily satisfy your tummy. Because it’s finally spring time I just had to include all of the greens and vegetables. So, not only are you getting creamy risotto with each bite, but crisp peas, silky spinach and crunchy asparagus. To add the icing on the cake I chopped up some plump juicy shrimp and mixed it all together for the most epic full bodied risotto dish you will ever have.

When making risotto, having some patience is key. This is one of those dishes where slow and steady wins the race. If you have the patience and are willing to stir and pour every so often, the heat will do the rest. Here are some tips when making risotto at home:

  • The arborio rice will soak up the liquid, but not as fast as you might expect. You have to pour your broth in batches. Do not pour all of it in at once. You pour about 1 cup and continue to cook it until most of the liquid has evaporated and cooked into the rice, then you add again. It is about a 20 minute process.
  • This risotto gets its creamy coconut-y flavor from not one, but two different liquids! I incorporate a thai coconut broth as well as canned coconut milk. Since the canned coconut milk is thicker it helps give it that ultra creamy coconut-y consistency and flavor.
  • I like toasting the rice a little bit with garlic and onions before adding in the liquid. Toasting the rice gives it a strong outer shell which prevents it from breaking or the rice getting mushy during the cooking process. You can think of it as sealing in the starch. Plus, giving it some extra flavor.

This recipe is a little bit outside of the box, but I can assure you in the best possible way. It’s spring meets Thai and Italian.

Did you make this? If so, make sure to tag and follow @prettyplatebymichelle on instagram and tiktok or leave a comment below and let me know what you think! I would love to see your Pretty Plate and hear from you!

Spring Thai Coconut Shrimp Risotto

If I could describe myself as a dish, I would definitely be risotto. So simple, yet elegant and cozy. At least that’s the way I see myself, my Husband might have other thoughts. Ha. Amp up your risotto this spring with Thai inspired flavors!

Prep:
20
min
cook:
25
min
total:
45
min
Author:

Michelle

Ingredients
  • 1 Cup arborio rice
  • 1 Can Coconut Milk
  • 4 Cups thai coconut broth (oceans halo brand) OR chicken/vegetable broth if you want to tone down the Thai flavors
  • Fresh lime juice from 1 lime
  • ¼ Cup minced yellow onion
  • 1 TBSP fresh minced garlic
  • 1 TBSP coconut oil, divided
  • 1 Cup spinach, packed
  • ½ Cup shelled peas
  • ½ Cup purple or green asparagus, cut in 1 inch pieces
  • ½ Lb. shrimp, sauteed and then chopped in half or thirds
  • ½ - 1 TBSP Furikake seasoning (from Trader Joe’s) for garnish on top
  • Microgreens for garnish (optional)
Instructions
  1. Prepare your vegetables: cut your asparagus, mince your yellow onion and mince your garlic. Set all aside.
  2. Measure out your peas and spinach, set aside.
  3. Peel and devein your shrimp. Once they are cleaned up, run them under cold water to rise. Pat them dry with a paper towel. Once they are patted dry, season with salt and pepper to your liking.
  4. Heat a pan over medium heat, add ½ TBSP coconut oil to the pan. Once melted add your shrimp pieces and cook for about 2-3 minutes until they are no longer translucent. Transfer to a plate and Cut in half or thirds. Set aside.
  5. Heat another deeper pan over medium heat, add another ½ TBSP coconut oil to the pan, once melted add your minced garlic and onion. Season with some salt and pepper and saute for 2-3 minutes until they become fragrant and onions are translucent.
  6. Add your arborio rice and toss to combine with coconut oil, onions and garlic. Cook for 2-3 minutes. Bring your heat to medium low, slowly add your thai coconut broth 1 cup at a time. Add 1 cup then when the rice has mostly absorbed it, adding another cup. Do this until your 4 cups have all been added. Should take about 15-20 minutes.
  7. Risotto should start becoming tender and creamy. Shake your can of coconut milk, then open and add the can to the risotto and bring to a simmer. Simmer over medium low heat for another 10-15 minutes until the milk has absorbed.
  8. Once most of the milk has been absorbed, add in your peas and asparagus and cook for 2-3 minutes until they become crisp and tender.
  9. Add in your spinach, shrimp and lime juice and mix well to combine with everything. Cook for another 1-2 minutes.
  10. Garnish with furikake seasoning and microgreens and serve immediately.
  11. ENJOY!
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Kevin
October 19, 2021
So delicious!