Ingredients

The following ingredients have 5 Servings
  • 4 cups vegetable broth
  • 4 cups unflavored coconut milk
  • 2 1/2 tablespoons dairy free buttery spread
  • 1 tablespoon finely chopped shallot
  • 1 red onion, finely chopped
  • 1/2 teaspoon curry powder
  • 1/2 tablespoon finely chopped lemongrass
  • 16 ounces Arborio rice
  • 2 6-ounce cans white crab meat, drained
  • 1 4-ounce can tiny shrimp, drained
  • salt, to taste
  • white pepper, to taste
  • pea shoots or fresh parsley, for garnish

Instruction

  • Heat vegetable broth and coconut milk in separate saucepans over medium heat until liquids begin to simmer. Lower heat, but keep liquid at just below the simmer stage.
  • Melt buttery spread in a large risotto pot over medium heat. Add onion, shallots, curry, and lemongrass. Stir to combine. Cook until onion is soft – about 3 to 5 minutes.
  • Add rice and stir. Cook for another 3 to 5 minutes until rice is hot and seems too dry.
  • Add 2 ladles of vegetable broth and 2 ladles of coconut milk. Stir until liquid is absorbed.
  • Add 1 ladle of vegetable broth and 1 ladle of coconut milk. Keep stirring until the liquid is absorbed.
  • Repeat the process until all liquid is used up and rice is tender and creamy.
  • Turn heat to low. Add crab and shrimp. Stir to combine.
  • Add salt and pepper to taste. Serve in bowls with garnish.