Shrimp Risotto with Coconut Milk and Curry

40 minutes 4 servings


  • 2 tablespoons butter
  • 500g cleaned shrimp
  • 1/4 cup olive oil
  • 1 small onion
  • 1 cup arboreal rice
  • 1/3 cup cachaça [sugar cane liquor]
  • 250ml coconut milk
  • 1 and 1/2 teaspoon curry
  • 500ml vegetable broth
  • 1 cup grated parmesan cheese
  • salt and pepper to taste
  1. Start by sautéing the shrimp in 1 tablespoon of butter, salt and pepper to taste.
  2. When the shrimp starts to turn pink, remove it from the pan, along with the broth it formed and set aside.
  3. In the same pan, sauté the onion in olive oil. When the onion is tender, add the rice.
  4. When it starts to fry, add the cachaça.
  5. Let it reduce and then add the curry and cover the rice with coconut milk and gradually add the vegetable broth to cook the rice well.
  6. When the broth starts to thicken, mix in the shrimp. Incorporate it well into the rice and finally, add the rest of the butter, the cheese and salt to taste.

This recipe is part of the Rapidinha na Cozinha column of the Naminhapanela blog in partnership with Oxford.