3 to 4 cups chicken broth
1 13.5 oz. can coconut milk
1 cup arborio rice
1 med yellow onion, finely diced
2 tablespoons coconut oil (divided)
1/2 cup rice wine (optional)
sea salt to taste
2 tablespoons butter, in pats
1/2 pound frozen cooked (tail-off) shrimp
1/2 tablespoon Thai chili sauce
juice of one lime
1 tablespoon corn starch
In medium saucepan, heat chicken stock and coconut milk until bubbly, then reduce to low and keep simmering. Heat 1 tablespoon coconut oil in large skillet or dutch oven on medium heat. Sauté onion until translucent.
Add arborio rice and toast, stirring constantly, about three minutes or till lightly browned. Add rice wine, or 1 ladle of liquid. Stir rice constantly until it absorbs most of liquid. Continue, adding one ladle-full at a time, stirring constantly, until the rice is the desired tenderness. Add salt to taste. Remove from heat. Stir in butter until melted.
For shrimp sauce:
Put frozen shrimp in skillet and heat on medium until warm. Drain. Return skillet to medium heat burner, add 1 tablespoon coconut oil and shrimp, and saute briefly. Stir in chili sauce and lime juice, along with any remaining stock and coconut milk, reserving about a quarter cup. Stir cornstarch into this stock, and stir into shrimp sauce.
Serve shrimp sauce ladled over risotto.
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