Ingredients (x3)

  • 320 g Arborio rice Riso Scotti
  • 12 shrimp, peeled and cleaned
  • 1 tablespoon ghee or clarified butter
  • 1 tablespoon extra virgin olive oil
  • 1 finely chopped shallot
  • 700 ml hot vegetable broth
  • 80 ml full-fat unsweetened coconut milk
  • Zest and juice of 1 lime
  • Salt and black pepper to taste
  • Fresh coriander for garnish (optional)

Preparation

Finely chop the shallot. In a saucepan, heat the oil and ghee, then add the shallot and let it soften gently.

Add the rice and toast it for 2–3 minutes.

Begin adding the vegetable broth, one ladle at a time, stirring often.

In another pan, sear the shrimp with a drizzle of oil for about 1 minute per side.

Halfway through cooking the risotto (after about 8–9 minutes), pour in half of the coconut milk and add the lime zest.

At the end of cooking (after 16–18 minutes), turn off the heat and stir in the remaining coconut milk and lime juice.

Serve the risotto hot, finish with a few fresh coriander leaves, and enjoy a creamy, fresh dish with a summery aroma.