Spicy Shrimp Pad Thai Risotto

You know how you find something awesome on pinterest, like a 20-minute beach-wave hair tutorial that ends up making you look like a crazed single aunt with a houseful of cats? Yeah, me neither. Ha! Seriously though–have you ever tried something you have found online that has been a total and utter fail, and wonder why in the heck someone would post that!?? Well, when I found a recipe for coconut risotto with lime shrimp on pinterest the other day, I thought it sounded about as crazy as that aunty-cat-lady. So I decided to make it.

I actually changed it up a lot by using flavors from my favorite pad thai recipe just because I’m feeling brave and adventurous lately; and then I made my husband eat it, and watched for his reaction. When he downed almost the entire bowl in the time it had taken me to sit down, I knew I was onto something good. Then I took a bite, and KNEW I was onto something good!! This might just be one of my new favorite recipes of all time, ever. I hope you love it too–because you know unlike those other pinners, that I would never lead you astray, right?! And even though my “beach wave” hair-do might make me look like i’m crazy, I promise i’m not, so you’re just going to have to trust me on this…..

Ingredients:
2 Tbsp butter + 2 Tbsp butter {divided use}
1 cup arborio rice
1/2 tsp powdered ginger
1 container vegetable stock (32oz/2lb) about 4 cups
1/2 cup coconut milk
3 tsp sriracha, plus more for serving
2 tsp fish sauce
2 limes, juiced plus more for serving
2 Tbsp brown sugar
pinch salt
cilantro
1/4 cup peanuts
Green onion for serving
1 lb peeled, de-veiened tail on shrimp

Directions:
In a medium saucepan, heat the vegetable stock over medium heat. Bring to a simmer, then reduce heat to low and stir in the powdered ginger.

Melt the butter in a high-sided skillet over medium heat. Add the arborio rice and cook for 3-4 minutes until the grains of rice start to become translucent around the edges, stirring constantly.

Ladle 1/2 cup vegetable stock to the risotto, stir constantly until mostly absorbed. Add additional stock in 1/2 cup increments, stirring after each addition and cooking until stock is mostly absorbed before adding more. Cook 20 to 25 minutes or until rice is tender, stirring frequently and adding stock as needed. Stir in coconut milk, 3 tsp sriracha, fish sauce, the juice of 1 lime and 2 Tbsp brown sugar. Set aside.

Meanwhile, prepare Lime Shrimp: Heat butter in large skillet over medium-high heat. Add shrimp and cook 4 to 5 minutes or until bright pink, turning occasionally. Add the juice of 1 lime; toss to combine.

Divide the risotto between warm bowls. Top with shrimp and garnish with cilantro, peanuts, green ohion, and more sriracha if desired.

<3 Sarah