Did you know I love love love risotto? Well I do. And that is probably the only reason I would agree to walk into an Italian restaurant. Because pizza… not my thing. Not at all. Maybe once a year. Pasta ok, but than I can do this at home any day. For years I thought – and was told – risotto is so hard to cook and it takes forever. Well, guess what: not true.

I only make risotto when I am cooking for my own. The lastest risotto I made was this awesome Shrimp Risotto with Pak Choi and coconut milk. To die for. Really.

You know what’s surprising to me: it’s the first risotto recipe on craftaliciousme. How did that happen? I’ve so many yummy recipes and improvise even more. So it’s time to post this one.

Shrimp Risotto with Pak Choi

You need the following ingredients when you cook for one really hungry person (me!) or it would work for two when there is a dessert later on.

Ingredients:

♥ 1 shallot
♥ 1 cm of ginger
♥ 2 tbsp olive oil
♥ 100 g risotto rice
♥ 250 ml strong vegetable broth
♥ 100 ml coconut milk
♥ 4 shrimps
♥ 1 pak choi
♥ salt
♥ chilli powder
♥ parmesan
♥ 1/2 lime

Directions:

1. Peel and finely dice shallot and ginger.

2. Heat oil in a pot. Add shallot and ginger. When shallot glazes over add shrimp and fry a bit more. Now add risotto rice and let glaze over.

3. Add broth and coconut milk one bit after another. ( I am way too impatient to do this and usually dump it all in at once. Don’t know what the difference would be.) Reduce heat and let simmer until liquids re absorbed (approx. 20 min).

4. Wash pak choi and cut into strips. 5 minutes before rice is done add the stem pieces to the risotto. Let cook for remaining time.

5. Add salt and chill powder to taste as well as leaves of the pak choi and grated parmesan.

6. Set table and risotto is done.

Enjoy your risotto. I could eat it for breakfast. Really it’s so yummy. Do you have a favorite risotto recipe? Please leave a link in the comments I would love to venture and try new ones.

Happy Sunday,

Tobia