Coconut Risotto With Chili Lime Shrimp Recipe

• 3 to 4 c. chicken broth
• 1 13.5 ounce. can lite coconut lowfat milk
• 1 c. arborio rice
• 1 med yellow onion, finely diced
• 1 1/2 Tbsp. extra virgin olive oil (divided)
• 1/2 c. rice wine (optional)
• salt to taste
• 2 Tbsp. butter, in pats
• 1/2 lb. frzn cooked (tail-off) shrimp
• 1/2 Tbsp. Thai chili sauce
• juice of one lime
• 1 Tbsp. corn starch

1. In medium saucepan, heat chicken stock and coconut lowfat milk till bubbly, then reduce to low and keep simmering.
2. Heat 1 Tbsp.
3. extra virgin olive oil in large skillet or possibly dutch oven on medium heat.
4. Saut

chicken broth, milk, arborio rice, yellow onion, extra virgin olive oil, rice wine, salt, butter, frzn cooked, chili sauce, lime, corn starch

Taken from cookeatshare.com/recipes/coconut-risotto-with-chili-lime-shrimp-51989 (may not work)