Easy Coconut And Lime Risotto Recipes

COCONUT RISOTTO

Steps:

• Preheat the oven to 350 degrees F.
• Line a deep baking sheet with aluminum foil.
• Add the rice, vegetable stock, coconut milk, salt, and pepper to a medium bowl and toss it around with your hands until all the rice is coated. Pour the mixture into the foil lined baking sheet. Cover tightly with aluminum foil. Put the pan in the oven and bake until creamy, about 1 hour. Transfer the rice to a serving bowl and serve.

MARLIN WITH SWEET POTATO LIME RISOTTO

Steps:

• Heat grapeseed oil over medium-high heat in a large pot. When it begins to shimmer, add sweet onion, ginger root and garlic and cook until the onion becomes translucent, being careful not to burn the garlic. Add the diced sweet potatoes and mango, stir to coat with the oil, and cook for about 5 minutes to allow the flavors to integrate. (Begin heating the grill for the marlin.) While stirring often with a wooden spoon, gradually add the coconut milk in increments, allowing the potatoes to absorb each addition of coconut milk before adding more. When the potato is cooked through but before it becomes mushy, remove from heat and let rest for 10 minutes. Microwave the lime in a small bowl to release the essential oils, and set aside until just cool enough to handle.
• Brush oil on the marlin and season with salt and pepper and grill over medium-high heat, leaving each side undisturbed for the first few minutes to allow the seasonings to integrate into the surface of the fish and to allow the caramelization process to begin which will prevent tearing. Cook each side for about 4 to 6 minutes, remove from heat, and cover. If it is not cooked enough to your liking, you can finish in a preheated 375 degree F oven.
• Squeeze lime juice over the risotto and stir in the scallions. (Note: If you keep the sliced side against your palm when you squeeze, the seeds are likely to stay in the rind.) Place some yam risotto in center of serving dish, and top with a piece of marlin. Garnish with a slice of lime.

EASY COCONUT AND LIME 'RISOTTO'

Steps:

• Cook the rice.
• Meanwhile, fry the onion until soft and translucent, then add the garlic and fry for a further minute.
• When the rice is cooked, drain and return to the pan. Add the onions and garlic to the cooked rice.
• Add the coconut milk, a splash of soy sauce and the juice of two limes to the rice and onions. Reduce over a medium heat until the rice mixture is the consistency of risotto.
• Add soy sauce, lime juice and chilli powder to taste. I like to serve it with a chicken breast and veg.

RISOTTO WITH COCONUT MILK AND SHRIMP

Steps:

• Put oil in a 10-inch skillet, preferably nonstick, and turn heat to medium-high. Add rice and cook, stirring occasionally, until rice glistens and sizzles, 2 or 3 minutes.
• Add wine and let it boil away, stirring once or twice, until mixture is just about dry. Add a cup of hot water and repeat, stirring frequently. Add half the coconut milk and cook, stirring frequently, until it is just about gone. Add remaining coconut milk and repeat.
• At this point rice should be nearly tender; if it is not, repeat process with another 1/2 cup water. Stir in tomato if desired, shrimp, salt and cayenne and cook until mixture is creamy and rice is tender but not mushy. If rice is still too crunchy for your taste, stir in 1/2 cup water and cook, stirring, until mixture is creamy again. Garnish with cilantro, basil or scallions and serve.