Equipment
Ingredients
Main
- 15 ml vegetable oil
- 185 g arborio rice, dry
- 240 ml white wine
- 480 ml water, hot
- 400 ml coconut milk
- 240 g tomato, diced
- 450 g shrimp, peeled and diced
- 5 g salt
- 1 g cayenne pepper
- 3 scallion, minced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 621 kcal
- Protein
- 35 g
- Carbohydrates
- 26 g
- Fat
- 38 g
- Fiber
- 5 g
- Sugar
- 8 g
- Sodium
- 864 mg
- Saturated Fat
- 29 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 242 mg
- Potassium
- 1020 mg
- Calcium
- 143 mg
- Iron
- 3.6 mg
- Magnesium
- 125 mg
- Phosphorus
- 496 mg
- Zinc
- 3.4 mg
- Vitamin A
- 43 mcg
- Vitamin C
- 16 mg
- Vitamin E
- 1.9 mg
- Vitamin K
- 17 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.10 mg
- Riboflavin
- 0.04 mg
- Niacin
- 1.8 mg
- Folate
- 38 mcg
- Water
- 564 g
- Alcohol
- 8 g
Sources: USDA FoodData Central
Method
Heat the vegetable oil in a skillet over medium-high heat (190°C/375°F).
Add the rice to the skillet and cook for 2-3 minutes, stirring occasionally, until it sizzles and the edges become translucent.
Pour in the white wine and boil until the liquid is almost entirely absorbed by the rice.
Add 240ml of hot water and stir frequently until the liquid is absorbed.
Stir in 200ml (half) of the coconut milk and continue cooking until the liquid is mostly gone.
Add the remaining 200ml of coconut milk and stir until the rice is nearly tender. If the rice remains firm, add 120ml of hot water and continue to stir.
Mix in the diced tomatoes, shrimp, salt, and cayenne pepper.
Cook the mixture, stirring frequently, until the shrimp is pink and opaque (63°C/145°F) and the rice is tender but firm to the bite. Add another 120ml of water if the consistency is too thick.
Garnish the dish with minced scallions and serve immediately.
Chef's Notes
- Ensure your water and coconut milk are hot before adding them to the rice. This helps maintain a consistent cooking temperature and prevents the rice from shocking, which can lead to uneven cooking.
- Stirring is key to a creamy risotto. The constant movement rubs the starch off the rice grains, creating the signature creamy texture without the need for heavy cream.
- Don't overcook the shrimp. They cook very quickly and can become tough if left in the hot risotto for too long. Add them towards the end of the cooking process.
- Taste and adjust seasoning throughout the cooking process, especially after adding the coconut milk and shrimp, as their flavors can influence the saltiness and overall taste profile.
- Arborio rice is ideal for risotto due to its high starch content, which releases during cooking to create creaminess. If you can't find Arborio, Carnaroli or Vialone Nano are good substitutes.
Storage
Refrigerator: 48 hours — Store in an airtight container; rice will absorb more liquid over time.
Reheating: Reheat on the stovetop with a splash of water or coconut milk to restore creaminess.
Troubleshooting
Rice is crunchy or hard in the center
Cause: Liquid was absorbed too quickly or insufficient liquid was used.
Fix: Add 60-120ml of hot water and continue cooking for 3-5 minutes.
Prevention: Maintain a steady simmer rather than a hard boil and stir constantly to release starch.
Shrimp is tough and rubbery
Cause: Shrimp was added too early or cooked too long.
Fix: Cannot be fixed.
Prevention: Only add shrimp at the very end of the rice cooking process.
Cultural Context
While risotto is a classic Italian dish, this recipe offers a delightful fusion by incorporating coconut milk, a staple in Southeast Asian and Caribbean cuisines. This adaptation creates a creamy, subtly sweet, and tropical profile that departs from traditional Italian versions, showcasing how global ingredients can reimagine familiar culinary techniques.
