- For the Spicy Coconut Risotto:
- 4 cups vegetable stock
- 2 tablespoons unsalted butter
- 1 cup arborio rice
- 1/4 cup shredded unsweetened coconut
- 2 teaspoons fresh ground ginger root
- 1/2 cup light coconut milk
- 2 tablespoons sambal oelek
- 1 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
- 1/4 cup chopped fresh cilantro
- 1/4 cup roughly chopped cashews or macadamia nuts
- Sriracha, to taste
- For the Lime Shrimp:
- 2 tablespoons unsalted butter
- 1 pound raw 16/20 count peeled and deveined shrimp, patted dry
- 1/4 cup fresh lime juice
Instructions
- In a small covered saucepot, heat vegetable stock over medium heat. When simmering, turn off heat and keep covered.
- In
large high-sided skillet, heat butter over medium-high heat. Add rice,
shredded coconut and ginger. Cook 2 to 3 minutes or until rice begins to
become translucent at edges of grains, stirring constantly.
- Add
1/2 cup hot stock; stir constantly until mostly absorbed. Add
additional stock in 1/2 cup increments, stirring after each addition and
cooking until stock is mostly absorbed before adding more. Cook 20 to
25 minutes or until rice is tender, stirring frequently and adding stock
as needed. Stir in coconut milk, sambal oelek, salt and pepper.
- Meanwhile,
prepare Lime Shrimp: Heat butter in large skillet over medium-high
heat. Add shrimp and cook 4 to 5 minutes or until opaque throughout,
turning occasionally. Add lime juice; toss to combine.
- Divide risotto between warm pasta bowls. Top with shrimp and garnish with cilantro, cashews and sriracha.
Ingredients
- 1 Tbsp canola oil
- 1 1/2 cup chopped yellow onion (1 medium)
- 1 Tbsp finely minced garlic (3 cloves)
- 1 jalapeño, seeded and chopped (1/4 cup)
- 1 (32 oz) carton low-sodium chicken broth
- 1 tsp of each chili powder, cumin, and paprika
- Salt and freshly ground black pepper, to taste
- 1 1/4 lbs boneless skinless chicken breasts*
- 1 (15 oz) can diced tomatoes with green chilies
- 1 1/3 cups milk
- 1/3 cup masa harina**
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 cup frozen corn
- 2/3 cup heavy cream
- 1/4 cup sour cream
For serving:
- Shredded
cheese (I used a blend of cheddar and monterey jack), sour cream, diced
avocados, cilantro, lime wedges (optional), corn tortilla chips
-
Directions
- Heat
canola oil in a large enameled cast iron pot over medium-high heat.
Once hot, add onion and jalapeño and saute 3 minutes, adding garlic
during last 30 seconds of sauteing. Add chicken broth, chili powder,
cumin, paprika and season with salt and pepper to taste. Add chicken
breasts and bring mixture to a boil, then reduce heat to medium, cover
pot with lid and gently boil until chicken has cooked through, about 15
minutes.
- Remove
chicken and allow to rest 5 minutes. Meanwhile, add diced tomatoes with
green chilies to pot. Then, in the 2-cup liquid measuring cup used to
measure milk (or a bowl), whisk together milk and masa harina until well
blended. Pour mixture into pot and cook, stirring frequently, until
mixture boils and thickens slightly (it won't thicken much). Dice
chicken and add to pot, then add black beans, pinto beans and corn. Then
stir in cream and sour cream and cook until heated through.
- Serve warm topped with cheese, sour cream, avocados, cilantro, limes and tortilla chips.
- *If
chicken breasts are fairly thick, slices them horizontally through the
thickness to create two portions. They will cook faster this way and be
more tender as they'll cook more evenly.
- **If
looking to make this gluten free, be sure the masa harina you're using
is labeled as gluten-free, same with the tortilla chips. Masa harina can
be found in the Latin section of the grocery store.
