After baking risotto I swore I would never make it the old-fashioned way again. The time-consuming, stirring forever, arm starts hurting way. Well I lied. And I am glad I did!
This recipe for Coconut Risotto with Mango is a great, light, refreshing summer meal. By using light coconut milk in addition to vegetable or chicken broth your rice gets infused with the rich flavor of coconut. The mango adds a hint of sweetness and brings the flavors together. This recipe also leaves out the butter and cheese, which makes it much healthier than traditional risottos. I paired it with some shrimp I sautéed with soy and a sweet chili sauce for a complete meal!
First you combine your broth and coconut milk in a large pot, bringing everything to a boil before reducing to a simmer and letting cook together.
Then, in another large pot, heat a bit of olive oil and toss in some chopped shallots until tender, about 3 minutes. Add your arborio rice and cook/toast for about 1 minute.
Add in a little white wine, and stir until the wine is absorbed by the rice.
Now begins the fun part. Add in the broth/milk mixture in 1/2 ladle scoops. Stirring constantly until fully absorbed. Then add another scoop. Continue this process until all the liquid is used up.
Then add in the mango and salt, and stir well.
For the shrimp, simply spray a large skillet with cooking spray and toss in the shrimp, soy sauce and sweet chili sauce. Cook everything together until the shrimp are heated through.
Serve the shrimp on top of the rice for a yummy dinner.
Coconut Risotto with Mango and Sweet Chili Shrimp (adapted, sort of, from Oprah)
4 1/2 cups chicken or vegetable stock
1 cup light coconut milk
1 tablespoons olive oil
3 tablespoons chopped shallot
1 1/2 cups arborio rice
1/4 cup dry white wine
1 teaspoon kosher salt
1 cup mango, diced
1 lb shrimp, deveined, defrosted, etc.
2 tbsps soy sauce
2 tbsps sweet Thai chili sauce (I used Trader Joe’s Brand)
Combine broth and coconut milk in a large pot, bring to a boil and then reduce heat to simmer.
In another large pot, heat olive oil and then add shallots, cooking for 3 minutes or until soft.
Add in the rice and stir for about 1 minute.
Pour in the white wine, stirring until completely absorbed by the rice.
Add warm stock 1/2 ladle at a time; stir until almost absorbed before adding more. Repeat until broth is gone and the rice is tender.
Stir in mango and salt, set aside.
Spray a large skillet with cooking spray, then add in shrimp, soy sauce and sweet chili sauce. Cooking until shrimp are heated through and fully cooked.
Serve shrimp over rice.
Yields 4 servings