Spring Risotto with Key Lime Shrimp

Source

Ingredients

Display units in Metric

2	Tablespoons	Coconut Oil or butter
4	cloves	Garlic minced
¹⁄₄	cup	Key Lime juice Nellie and Joe's Famous Lime Juice
³⁄₄	cup	white wine
1	Pound	shrimp 21-30 count, deveined and detailed
2		leeks thinly sliced
3-4	cups	low-sodium chicken stock
1	cup	Arbario rice
1	package	asparagus chopped into 1 inch pieces
¹⁄₄	cup	Parmesan

In a large pot over medium heat, melt coconut oil. Add the garlic and saute for 3-5 minutes.

Mix the key lime juice and white wine in a measuring cup. Divide into 1/4 and 3/4 cups. Add 1/4 cup Key lime juice and white wine to the pan. Stir until blended.

Add the shrimp and saute until pink and opaque - approximately 5-7 minutes. Move sauteed shrimp to a bowl to keep warm.

With the heat still on medium, place the garlic and leeks in the large saucepan with the remaining liquid from the shrimp. Saute for 3 minutes until the leeks become translucent.

Add the rice and stir until the rice is wet.

Add the remaining lime juice and white wine to the rice. Continue cooking until the lime juice and wine evaporates completely.

Lower the heat to simmer, pour 1 cup of chicken stock over the rice and cook, stirring periodically.

When the rice has absorbed the liquid (about 10 minutes), add the second cup of chicken stock. Allow the liquid to absorb and then add the final cup of chicken stock. When the final cup has absorbed, your risotto should be just tender. Add more chicken stock, as necessary.

When your risotto is tender, stir in the asparagus. Cook for 1 minute until the asparagus is heated through. Remove the risotto from the heat and stir in the parmesan. Add salt to taste.

In a large pot over medium heat, melt coconut oil. Add the garlic and saute for 3-5 minutes.
Mix the key lime juice and white wine in a measuring cup. Divide into 1/4 and 3/4 cups. Add 1/4 cup Key lime juice and white wine to the pan. Stir until blended.
Add the shrimp and saute until pink and opaque - approximately 5-7 minutes. Move sauteed shrimp to a bowl to keep warm.
With the heat still on medium, place the garlic and leeks in the large saucepan with the remaining liquid from the shrimp. Saute for 3 minutes until the leeks become translucent.
Add the rice and stir until the rice is wet.
Add the remaining lime juice and white wine to the rice. Continue cooking until the lime juice and wine evaporates completely.
Lower the heat to simmer, pour 1 cup of chicken stock over the rice and cook, stirring periodically.
When the rice has absorbed the liquid (about 10 minutes), add the second cup of chicken stock. Allow the liquid to absorb and then add the final cup of chicken stock. When the final cup has absorbed, your risotto should be just tender. Add more chicken stock, as necessary.
When your risotto is tender, stir in the asparagus. Cook for 1 minute until the asparagus is heated through. Remove the risotto from the heat and stir in the parmesan. Add salt to taste.

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