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Shrimp and Black Bean Risotto, so creamy.

Shrimp and Black Bean Risotto

Costa Rican and Italian cuisines meet in this delicious dish.
Course Main Course
Cuisine American, Central American, Italian
Keyword shrimp black bean risotto
Prep Time 9 minutes
Cook Time 40 minutes
Total Time 49 minutes
Servings 4


  • 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.)


  1. In a large skillet, heat the olive oil over medium heat and sautĂȘ the onion until tender.
  2. Add the saffron and garlic and cook for a minute or so, releasing the flavors but making sure the garlic doesn't brown.
  3. Add the rice, stir to coat with oil and continue cooking until the rice becomes fragrant and starts to brown.
  4. Add the coconut milk and stir continuously until most of the milk is absorbed.
  5. Add the wine, stir.
  6. 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.

  7. Add the red pepper flakes, pineapple and beans. Stir to combine.
  8. 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.
  9. Taste and adjust seasonings as desired. Serve immediately.