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Shrimp Risotto with Coconut Milk

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Shrimp Risotto with Coconut Milk

In a partnership with

@delirec

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

40 min(s)

Porções

4 servings

Maíra Covolan

@mairacovolan
  • Ingredients
  • Recipe
  • Arborio rice2 cup
  • Shrimp stock1 l
  • Coconut milk200 ml
  • Pink Shrimp300 g
  • Cherry tomato150 g
  • Olive oil1 dessert spoon
  • Cold butter1 tablespoon
  • Grated Parmesan Cheese100 g
  • Salt, black pepper and green smell to taste
  • Chopped Onion1/2 unit(s)
  1. In a pan with olive oil, brown the shrimp and set aside. Then brown the rice, then add the onion and sauté.
  2. Season with salt and pepper. Gradually add the broth, stirring constantly.
  3. Add the coconut milk and tomatoes and cook for 1 more minute, stirring constantly.
  4. Finish with chilled butter and grated Parmesan cheese.
  5. Return with the reserved shrimp and sprinkle with green smell

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