Take your taste buds on a fusion journey, it’s not as difficult as you might think. Red Curry Paste should be one of your staples in your pantry. It’s so versatile, and adds an awesome spin to dishes that you may have prepared dozens of times. This Risotto Recipe is not a true risotto, but instead prepared in the same vein as a risotto would be made. Bonus, you don’t have to have any sort of special rice to make this dish, good ol’ fashion jasmine will do the trick.

Risotto Ingredients:
1 13.5 oz can Coconut Milk
1 1/2 tsp Fish Sauce
2 tsp Red Curry Paste
1/2 tsp minced Garlic
1 1/2 tsp minced Ginger
1/2 cup chopped yellow Onion
1/2 fresh Lime, juice and zest
1 C Jasmine Rice
1 1/2 tsp Sugar
BBQ Seasoning of choice to taste
3 TBL Coconut Oil
1/2 lb raw Shrimp, large size, peeled & deveined
2 C Water
1/2 C Coconut flakes, lightly toasted
1/2 C fresh Cilantro (optional) for garnish

Asparagus ingredients:
25 Asparagus spears
1 TBL Olive Oil
BBQ Seasoning of Choice to taste
1 fresh Lemon, juice and zest
1 tsp minced fresh Garlic
2 TBL tahini
Sliced Almonds, toasted (optional) for garnish

BBQ Seasoning

Coconut Oil

Tahini

Instructions for Risotto:
In large lidded pot, stir together coconut milk, fish sauce, sugar, red curry paste, ginger, garlic, onion, & lime juice. Bring to a simmer while stirring.
Simmer approximately 5 minutes or until fragrant and flavors combine
Carefully pour out 1/2 C of hot liquid into glass measuring cup and set aside
Add uncooked rice to skillet while stirring and bring back to simmer
Continue constant stirring over low heat approximately 10 minutes or until rice has absorbed the liquid.
After most of liquid is absorbed, start adding in water slowly a little at a time stirring constantly watching it absorb.
Continue this process of adding small amounts of water until rice is tender, approximately 15-20 more minutes. Caution: if you stop stirring it will quickly burn.
Remove from heat when reaches a creamy risotto type texture and put lid on to keep warm
In a mixing bowl, season raw shrimp with your choice BBQ seasoning and stir to coat
Add coconut oil to skillet (if using stovetop) or cast iron pan (on grill), depending on cooking device, and heat to medium high temperature.
Remove shrimp from heat and time to plate!
Plate curry risotto first and top with shrimp and drizzle with reserved curry broth, lime zest, toasted coconut and chopped fresh cilantro if desired

Instructions for Lemon Tahini Asparagus:
Preheat grill to medium high heat
Prep asparagus by breaking off hard ends and place in small foil pan
Drizzle olive oil over asparagus and season with BBQ seasoning. Shake pan to coat.
Grill asparagus in foil pan until crisp-tender, approximately 7-8 min, shaking pan half-way through to get even cook
While asparagus is cooking, begin the sauce. In small bowl, whisk together, fresh lemon juice, tahini, and garlic
Slowly while whisking, add a tsp of warm water at a time until sauce becomes smooth drizzle consistency
Plate grilled asparagus alongside shrimp risotto on plate.
Drizzle asparagus with lemon tahini sauce and sprinkle toasted almonds for garnish.
Serve & enjoy!