Thai Basil Shrimp Risotto
Dive into a fusion of creamy comfort and bold, vibrant flavors with this Thai Basil Shrimp Risotto recipe. Featuring tender Arborio rice cooked to perfection in a rich blend of chicken broth and silky coconut milk, this dish is elevated with juicy, pan-seared shrimp and the fragrant essence of fresh Thai basil. Hints of lime juice, garlic, and a touch of fish sauce infuse every bite with authentic Southeast Asian flair, while just a pinch of red chili flakes adds optional heat. Perfect for a sophisticated weeknight dinner or a cozy gathering, this one-pot meal combines the creamy texture of classic risotto with the bright, tropical flavors of Thai cuisine. Serve it up with an extra wedge of lime and basil garnish for a stunning presentation that’s as delicious as it is beautiful!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 1 cup Arborio rice
- 1 pound Large shrimp, peeled and deveined
- 4 cups Chicken broth
- 1 cup Coconut milk
- 1 cup Thai basil leaves
- 1 medium Shallot, finely diced
- 3 cloves Garlic, minced
- 1 tablespoon Fish sauce
- 1 tablespoon Soy sauce
- 2 tablespoons Lime juice
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 0.5 teaspoon Red chili flakes (optional)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Heat the chicken broth in a medium saucepan over low heat; keep it warm but not boiling.
In a large, deep skillet or saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the shrimp, season with a pinch of salt and pepper, and cook for 2-3 minutes per side until just pink and cooked through. Remove the shrimp from the pan and set aside.
In the same pan, add the remaining olive oil and butter. Sauté the shallot and garlic for 2-3 minutes until fragrant and softened.
Add the Arborio rice to the pan and stir for 1-2 minutes until the rice is lightly toasted and coated with the butter and oil mixture.
Deglaze the pan by stirring in the fish sauce and soy sauce, ensuring the rice is evenly coated.
Begin adding the warm chicken broth to the rice one ladle at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 20-25 minutes until the rice is creamy and cooked al dente.
When the last ladle of broth is nearly absorbed, stir in the coconut milk and continue to cook for an additional 2-3 minutes.
Return the cooked shrimp to the pan, along with the Thai basil leaves, lime juice, and red chili flakes (if using). Stir gently to combine and allow the shrimp to reheat for 1-2 minutes.
Taste and adjust the seasoning with additional salt and pepper if needed.
Serve the risotto immediately in warm bowls, garnished with extra Thai basil leaves and a wedge of lime if desired.
Nutrition Facts
Calories |
471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 1397 mg | 61% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 5.7 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 856 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
