Ingredients

The following ingredients have 6 Servings
  • 1 cup arborio rice
  • 2 1/2 cups chicken broth, (warm)
  • 1/2 cup white wine
  • 1 cup coconut milk
  • 1/2 cup parmesan cheese
  • 1 tsp. salt
  • 1 tsp. dende oil ((red palm oil))
  • 1 lbs. shrimp ((16-20 count))
  • 1 tsp. dende oil ((red palm oil))
  • 1 cup fresh diced mango ((optional))
  • Chimichurri ((optional))

Instruction

  • Heat 1 tsp. of dende oil in a large pot or dutch oven over medium heat. Add the arborio rice and cook until the rice starts to become translucent (about 2-3 minutes).
  • Add the white wine and cook until it is absorbed, stirring constantly. Add 1 1/2 cups of the chicken broth, 1/2 cup at a time, stirring until fully absorbed before adding the next half cup.
  • Add the coconut milk, 1/2 a cup at a time, and stir until fully absorbed. Add the remaining chicken broth, half a cup at a time, until almost fully absorbed. At this point, there should be some liquid left in the rice. We want it to be just slightly soupy.
  • Remove from heat and add the parmesan cheese. Add additional salt to taste if necessary.
  • While the rice is cooking, heat 1 tsp. of dende oil in a skillet over medium high heat. Add the shrimp and cook for 1-2 minutes per side, until pink and cooked through. Be careful not to overcook.
  • Serve the risotto with the shrimp, diced mango, and a drizzle of chimichurri sauce.