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Lime risotto with shrimp

updated

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Ingredients for 3 servings:

  • 1 large onion(s)
  • 2 limes, organic
  • 1 can coconut milk
  • 750 ml vegetable stock
  • 300g risotto
  • 1 package of shrimp(s), frozen or fresh
  • 2 tbsp butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

ideal for summer or light cuisine

Dice the onion and sauté in butter until translucent, then add the risotto rice and deglaze with the juice of the two limes. Gradually deglaze with the vegetable stock and coconut milk, alternating between the two. Add only enough to absorb the rice and continue to simmer, stirring constantly. Finally, add the zest of the two limes. Fry the prawns separately in a pan and then either add them to the risotto on a skewer or garnish them individually.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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