If you are looking to get out of your comfort zone and try something new and different this dish is it! It is a unique delectable hybrid dish that combines Thai with Italian. Now, if you are not into Thai flavors this might not be for you, however! You can absolutely substitute the Thai broth for chicken or vegetable to tone down those flavors and still make this just as enjoyable. But, trust me, just one bite and you will be scooping for more!

Risottos are a common go to in our household. It is such an easy dish to make and so flavorful. Plus, it is one of those dishes that will easily satisfy your tummy. Because it’s finally spring time I just had to include all of the greens and vegetables. So, not only are you getting creamy risotto with each bite, but crisp peas, silky spinach and crunchy asparagus. To add the icing on the cake I chopped up some plump juicy shrimp and mixed it all together for the most epic full bodied risotto dish you will ever have.

When making risotto, having some patience is key. This is one of those dishes where slow and steady wins the race. If you have the patience and are willing to stir and pour every so often, the heat will do the rest. Here are some tips when making risotto at home:

• The arborio rice will soak up the liquid, but not as fast as you might expect. You have to pour your broth in batches. Do not pour all of it in at once. You pour about 1 cup and continue to cook it until most of the liquid has evaporated and cooked into the rice, then you add again. It is about a 20 minute process.
• This risotto gets its creamy coconut-y flavor from not one, but two different liquids! I incorporate a thai coconut broth as well as canned coconut milk. Since the canned coconut milk is thicker it helps give it that ultra creamy coconut-y consistency and flavor.
• I like toasting the rice a little bit with garlic and onions before adding in the liquid. Toasting the rice gives it a strong outer shell which prevents it from breaking or the rice getting mushy during the cooking process. You can think of it as sealing in the starch. Plus, giving it some extra flavor.

This recipe is a little bit outside of the box, but I can assure you in the best possible way. It’s spring meets Thai and Italian.

Did you make this? If so, make sure to tag and follow @prettyplatebymichelle on instagram and tiktok or leave a comment below and let me know what you think! I would love to see your Pretty Plate and hear from you!