Updated: May 23, 2020
Photo by Pixabay Published October 23, 2017 Updated May 14, 2020
This rustic Brazilian inspired dish is rich in coconut and shrimp flavors with an italian risotto twist.
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Skill Level: Advanced
6 cups shrimp stock
1/2 cup oil
1/4 cup cannaoil
1 cup grape tomatoes, halved
2 tablespoons + 2 teaspoons garlic, chopped
1 teaspoon crushed red pepper flakes
1 medium yellow onion, chopped
1 1/2 cups Italian Arborio Rice
1/2 cup + 2 tablespoons fresh cilantro, chopped
1/2 cup unsweetened coconut milk
1-pound prepared coconut shrimp - try our cannabis coconut rum shrimp recipe
Preheat the oven to 400F.
Mix together oil, 2 tablespoons garlic, salt & pepper (to taste) and grape tomatoes.
Spread evenly on an ungreased sheet pan and bake for about 50 minutes. Set to the side.
Bring stock to simmer in a medium saucepan.
Reduce heat and keep at just below a simmer.
In a large saucepan add the cannaoil.
Add garlic, crushed red pepper, onion, and remaining 1 teaspoon garlic. Sauté until onion is pale golden, about 4 minutes.
Add rice and stir for about 2 minutes.
Add 2 cups broth and simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1 cup at a time, stirring often and simmering until liquid is absorbed before adding more, for about 20 minutes. Cook until rice is just tender and the mixture is creamy.
Add the coconut milk, cannaoil, cilantro, and roasted grape tomatoes into the risotto.
Season risotto to taste with salt and pepper.
Add the cooked coconut shrimp to the top and garnish.
Recipe Note: Substitute the shrimp stock with 3 cups chicken broth and 3 cups water.