Spicy Mango Coconut Shrimp Risotto Recipe

Today’s Unique Recipe: Spicy Mango Coconut Shrimp Risotto

I’m excited to share a new recipe with you today that combines some unexpected flavors to create a delicious and comforting dish perfect for any occasion. This spicy mango coconut shrimp risotto is a unique blend of tropical sweetness, heat, and creamy richness that will tantalize your taste buds.

Ingredients:

• Arborio rice (300g)
• Shrimp, peeled and deveined (250g)
• Ripe mango, diced (1 medium)
• Coconut milk (400ml)
• Chicken broth (500ml)
• Red chili, minced (1)
• Garlic, minced (3 cloves)
• Fresh cilantro, chopped (a handful)
• Lime, juiced (1)
• Salt and pepper to taste

Kitchen Tools:

• Chef’s knife
• Cutting board
• Large skillet
• Wooden spoon
• Grater

Start by heating some oil in a large skillet over medium heat. Add the minced garlic and red chili, sautéing until fragrant. Stir in the Arborio rice and cook for a few minutes until slightly toasted.

Slowly pour in the chicken broth, stirring constantly until the liquid is absorbed. Then, add the coconut milk gradually, continuing to stir as the risotto cooks and thickens.

Once the risotto is creamy and the rice is al dente, fold in the diced mango and shrimp, allowing them to cook through in the risotto. Season with salt and pepper to taste.

Finish the dish by squeezing fresh lime juice over the risotto and garnishing with chopped cilantro. Serve hot and enjoy the unique blend of flavors in every bite.

Approximate Total Weight: 1200g
Number of Servings: 4
Average Serving Weight: 300g
Approximate Calorie Count per Serving: 400 calories

Pro Tip: For an extra layer of flavor, consider toasting the coconut milk before adding it to the risotto. This will enhance the tropical notes in the dish and give it a richer taste.

I hope you give this spicy mango coconut shrimp risotto a try and add your own twist to it. Feel free to experiment with different ingredients to make it your own unique creation. Enjoy!