This whole meal comes together in 30 minutes for an indulgent and delicious dinner.
Coconut Risotto
-3 1/2 c chicken broth
-1 (15 oz) can coconut milk
-1 1/2 c arborio rice
-zest and juice of 1 lime
-4 scallions, sliced
Chili Lime Shrimp
-1 Tbsp coconut or canola oil
-1 lb shrimp
-3 Tbsp sweet chili sauce
-zest and juice of 1 lime
-chopped fresh cilantro for garnish
Preheat oven to 425. In a dutch oven, bring chicken broth and coconut milk to a boil. Stir in rice. Cover and bake for 20-25 minutes, until rice is tender. Stir in lime juice and scallions.
While rice bakes, heat oil in a large skillet over medium high heat. Add shrimp, cook 5 minutes, stirring regularly. Remove from heat, stir in sweet chili sauce and lime zest and juice. Garnish with cilantro, then serve over the risotto.
