Shrimp and Black Bean Risotto
Recipe Idea: Shrimp and Black Bean Risotto
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Hi. It’s Lois in the kitchen at Recipe Idea Shop, telling you about my Shrimp and Black Bean Risotto. It was cold and rainy here yesterday, so I decided to make food similar to what we ate in Costa Rica. This Shrimp and Black Bean Risotto was delicious and easy to make, and it really hit the spot!
Risotto is a creamy rice dish made with Arborio Rice. It takes awhile (maybe 45 minutes) to make because you let the rice slowly absorb the liquids. As the rice cooks and fluffs up, it becomes deliciously creamy. Often, risotto is made with chicken or vegetable stock, but I was looking for that Costa Rican flavor this time. I love the added depth of coconut milk, so I used it as one of the liquids.
I used a big, nonstick skillet with two handles to make this Shrimp and Black Bean Risotto. I also prefer to use wooden spoons—particularly the the combination spoon and spatula—especially when I’m using the nonstick pans. I also used a chef’s knife, cutting board, measuring cups and measuring spoons, similar to these:
Continue reading for recipe and nutrition…
- 2 tablespoons olive oil
- 6 green onions, sliced thin
- 1 clove garlic, minced
- 1/2 teaspoon saffron
- 3/4 cup arborio rice
- 1 can coconut milk
- 1/4 cup white wine
- About 2 cups water
- 1/4 ro 1/2 teaspoon red pepper flakes
- 1/2 cup fresh pineapple chunks
- 8 ounces (canned) black beans, rinsed
- 12 cooked shrimps, tails removed
- salt and pepper to taste
- In a large skillet, heat the olive oil over medium heat and sautê the onion until tender.
- Add the saffron and garlic and cook for a minute or so, releasing the flavors but making sure the garlic doesn’t brown.
- Add the rice, stir to coat with oil and continue cooking until the rice becomes fragrant and starts to brown.
- Add the coconut milk and stir continuously until most of the milk is absorbed.
- Add the wine, stir.
- Add the water, a little at a time allowing it to be absorbed by the rice; cook, stirring constantly until the rice is tender and creamy. This process takes about 30-40 minutes.
- Add the red pepper flakes, pineapple and beans. Stir to combine.
- Add the salt, pepper and shrimp, stir and cook over low heat until the shrimp is hot, about 2 minutes. Be careful not too cook it too long, or the shrimp will get rubbery.
- Taste and adjust seasonings as desired. Serve immediately.
Shrimp and Black Bean Risotto Nutrition Label. Each serving is about 3/4 cup.
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