FRIJE

Instructions

• 1.   In a saucepan over medium heat, heat 1 tablespoon of olive oil and sauté the shrimp for one minute. Pour in 20 cl of broth to deglaze. Add the cream and coconut milk and simmer for a few minutes. Season with salt and pepper to taste. Stir in the lime juice and let it cool slightly. Keep 4 shrimp aside and reserve the rest in a bowl.
• 2.   Using a blender, blend the cream with the 4 shrimp to emulsify the sauce. Set aside.
• 3.   In a second saucepan, heat 2 liters of chicken broth (water + 2 bouillon cubes), and in a third saucepan, heat 1 tablespoon of olive oil and sauté the rice for 3 to 4 minutes, until the grains become slightly translucent.
• 4.   When the rice is translucent, add the white wine and cook, stirring, until the liquid is completely absorbed. Repeat this process with the broth until the two liters are used up. At this stage, if the grains are still firm to the bite, continue cooking by adding water. If the risotto is cooked (the grains are tender), remove from heat.
• 5.   Reheat the coconut milk/lime cream and the shrimp in 2 separate saucepans.
• 6.   For serving, arrange the cream, then the risotto and the shrimp on plates. Add a little more cream and garnish with a few sprigs of chives.
• 7.   Serve immediately.

Notes & Suggestions

• Source: https://www.fourchette-et-bikini.fr/recettes/recettes-minceur/risotto-leger-aux-crevettes-lait-de-coco-et-citron-vert.html

Nutritional information *