Shrimp and Black Bean Risotto tastes like a Costa Rican dish but uses Italian Arborio rice for its base. Coconut milk, shrimp and black beans make a tasty combination.
It was cold and rainy here yesterday, so I decided to make food similar to what we ate in Costa Rica. This 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 40-45 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.
What You Need
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, and measuring cups and measuring spoons.
Shrimp and Black Bean Risotto Recipe
Shrimp and Black Bean Risotto
- 2 tablespoons olive oil
- 6 green onions (sliced thin)
- 1 clove garlic (minced)
- 1/2 teaspoon saffron
- 3/4 cup arborio rice
- 1 15-ounce can coconut milk
- 1/4 cup white wine
- 2 cups water
- 1/4-1/2 teaspoon red pepper flakes
- 1/2 cup fresh pineapple chunks (if canned, drain the liquid)
- 8 ounces black beans (I use canned, rinsed)
- 12 cooked shrimp (tails removed)
- salt and pepper to taste (I use about 1/4 teaspoon salt and 1/8 teaspoon pepper.)
- 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. Continue to 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.
Affiliate Disclosure: Many of the links included throughout Recipe Idea Shop are affiliate links, which means if you follow them and you buy something, we will get a small commission. It doesn’t cost you a penny more, and you can still use your Amazon Prime account to buy. Don and I love our Amazon Prime account. This posting includes affiliate links.
Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
WHAT’S NOT TO LOVE?
Trust me, you’re gonna love this recipe. Up your recipe repertoire. Add this recipe to your collection. But don’t stop there…subscribe to our email newsletter and get a free cookbook and a printable grocery shopping list.
RATE, PIN & SHARE!
Please Rate our recipes, and Pin and Share them on social media. Comments are welcome, too!
You May Also Like These Recipes From Recipe Idea Shop
- How to Make Risotto
- Risotto Stuffed Peppers
- Barley Risotto
- Yellow Rice and Beans
- Louisiana Red Beans and Rice
- Crockpot Maple Baked Beans
- Slow Cooker Beans Bourguignon
- Spicy Black Beans and Apricots
- Sweet Potato Rice and Beans
BEFORE YOU GO, DID YOU GRAB YOUR FREE COOKBOOK?