KALE PESTO SHRIMP RISOTTO
Guilt-free and risotto in the same sentence? Yes, it’s possible. We’ve substituted all dairy for coconut milk to make this brilliant shrimp risotto. Moreover, our Kale Pesto Shrimp Risotto is quick and easy to make, leaving more time for enjoying and eating. Ready to dive into the “what’s” and “how’s”?
INGREDIENTS
Risotto
- 2 tbsp coconut oil
- 1/4 cup green onions
- 3/4 cup dry white wine
- 1 lb Arborio rice
- 1 cup canned coconut milk
- 2 garlic cloves, minced
- 1.5 lb shrimp
- 1/4 cup chopped onions
- 5 cups seafood broth (or vegetable)
Kale Pesto
- 3 garlic cloves
- 1/4 cup of olive oil
- 1/2 bunch of kale, ribs removed
- 1/4 cup cilantro
- 1/4 cup pine nuts
- 2 ounces of parmesan cheese
INSTRUCTIONS
- Mix all Kale Pesto ingredients in a food processor until well combined. Set aside or refrigerate.
- Pour broth into sauce pan and simmer.
- In a large skillet, over medium heat, add 1/2 coconut oil for about 30-60 seconds. Add in garlic and green onions, let simmer for about 30 seconds. Add in shrimp. Cook until pink (about 2 minutes). Add 1/2 cup of wine. Simmer until shrimp covered (2 minutes). Drain and set shrimp aside. Reserve cooking liquid.
- Add remaining coconut oil to pan, and then onions. Cook and stir frequently until softens (about 5 minutes). On medium-to-low heat, add in rice – cook and stir until white wine is absorbed into rice. Pour 1 cup of broth into pan – stirring constantly. Let liquid be completely absorbed.
- Add another cup of stock and keep stirring constantly until creamy. Add in coconut milk and reserved cooking liquid. Stir rice. Remove and add kale pesto sauce and shrimp. Mix together. Add salt and pepper to serve.