Shrimp & Curried Coconut Risotto- SRC

Shrimp and Curried Coconut Risotto

Is your refrigerator running? Well, you better go get it! ha!

Okay, I have a point with starting with corny joke. I swear.

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Our vacuum was acting up so I kept joking around that “Our vacuum sucks since it doesn’t suck” So Price dove into research mode, making me continually joke “But does that vacuum suck?” every time he would tell me about his findings. In the end we bought the Shark Rotator Pro Complete Lift-Away Vacuum (NV552), because we wanted a vacuum that had a hepafilter, had the ability to turn off the roller when on hardwoods, had a lot of attachments, and was relatively affordable (about 1/2 as much as a Dyson).

Since getting it we have been cleaning every inch of our house. It is amazing and horrifying at the same time as we are living in one of those corny infomercials when the people vacuum with their old one and then go over it with a new one to discover everything that was left behind. It’s amazing and horrifying. At the very least I am enjoying Price cleaning every surface in sight with every attachment the vacuum has. Win!!

Highly recommend this Shark vacuum #notsponsored!

Anyway, it’s Secret Recipe Club Reveal Day!!!!! YAY!!!! It’s my 4th year now!!

This month I had Sue’s blog Couscous and Consciousness. She is from New Zealand! So far away, but that is why I love blogging and Secret Recipe Club since it connects everyone from everywhere.

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I had a lot of fun going through Sue’s Recipe Index since she had such a wide variety of recipes. We picked out several for considering, including her Salted Caramel Coconut Macaroons, Homemade Ricotta, and Pearl Barley Salad with Pistachios, Fava & Pomegranate (which I still have on my to-do list!). Ultimately, I selected her Shrimp & Curried Coconut Risotto.

I hadn’t made risotto in sooooo long so I was drawn to it. Plus, the combination of the flavors was so enticing. I couldn’t resist. 

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I’m glad I made this as it was a very satisfying lunch on a cool fall day. It made it really glad that I made a double batch since it made for great leftovers.

Sue’s tips about preparing this dish were spot on, like how you shouldn’t toast the coconut shavings. Sure, it will look pretty, but the contrasting texture from the crisp coconut to the soft risotto just wouldn’t work. I heeded her advice since it made a lot of sense.

So my 2 cents, if you like the flavor of curry then add a bit more. But, of course, this all depends on your curry blend, so just try it out as you go.

Hope everyone has a fantastic Monday! xox

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Shrimp & Curried Coconut Risotto

Makes 2 servings


  • 1 Tablespoon olive oil
  • 2 Tablespoons butter
  • 1 shallot, finely chopped
  • 1 clove garlic, minced
  • grated zest of 1 lemon
  • 1 teaspoon medium curry powder
  • 3/4 Cups arborio rice
  • 4 Cups chicken stock, hot
  • 1/2 pound fresh shrimp, peeled & uncooked
  • 1/3 cup cream de coconut
  • generous handful chopped cilantro
  • toasted shaved coconut and wedges of lime to serve


  1. In a large stock pot, heat the oil and 1 Tablespoon butter in a large frying pan, set over medium heat until te butter is melted and the oil is simmering.
  2. Add the shallot and cook until softened, approximately 2-3 minutes.
  3. Add the garlic and grated lemon zest, cook for another minute
  4. Then add the curry powder, again cooking for another minute before adding the rice.
  5. Add approximately 1/2 Cup of the hot stock, continue stirring until all the liquid is absorbed.  Then continue in the same way, adding the stock in ladle full batches, and each time stirring until the liquid is absorbed before adding the next ladle. Continue doing this until the rice has begun to release its starches and becomes “creamy”, but still has a little bite left to it.
  6. Add the shrimp when you have 1 last batch of stock to add. By the time the rice has absorbed the stock the shrimp will be almost done, and will finish off cooking in the final resting time.
  7. Remove the pan from the heat, stir in the rest of the butter and the coconut cream, cover and allow to rest for 5 minutes.
  8. Stir the cilantro just prior to serving.
  9. Garnish with the coconut shavings and wedges of lime when serving.

Adapted from Couscous & Consciousness



Check out all the other great Secret Recipe Club posts this month!

And be sure to check out my 4 years of Secret Recipe Club posts!!!!


Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.


Spiralized Turnip, Mushroom, and Tomato Risotto {& a GIVEAWAY!}

Spiralized Turnip, Mushroom, and Tomato Risotto

Spring is here! It finally feels like spring!! I am so excited!!!

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We had the doors open this past weekend. It felt so good to have fresh, crisp air in the house. Autumn and the dog hung out on the tiny back deck. She didn’t even need her coat, which really confused her. She might have had a meltdown last week when we brought her without her heavy coat but used a lighter one. But not me. Big bulky coats suck!!! I mean they are great in the winter to keep you warm but once I can ditch them behind in the closet they are stuck in there!

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While we still have some snow on the ground in our back yard and our neighbor’s front yard, I see the happy signs of spring shining through. The grass is slowly turning a more vibrant share of green. I’m hoping my rose bushes survived the brutal winter. They aren’t looking to good right now, but let’s hope.

Spring and Summer are my seasons. I feel more awake, alert, alive. I feel more inspired to be more active and try new things.

So when Tuttorosso Tomatoes reached out to me to be apart of Inspiralize Your Spring Facebook campaign with Ali from Insprialized I knew I had to say ‘yes!!’

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Ali and her blog are just so fantastic. She is smart, creative, and really knows her stuff. She and her blog are both so beautiful too. I love how Ali is so active in social media as we have tweeted back and forth a bit, and have shared some fun comments on Instragram too.

So, like I said, I jumped at the chance to be apart of the “Insprialize Your Spring” Facebook promotion. Woohoo! Ali created some delicious Italian dishes using Tuttorosso canned tomatoes and they have joined forces to host a fantastic giveaway! The prizes include Spiralizers (20/week), Ali’s Inspiralized Cookbook (5/week) and Aprons (250/week). There is also a grand prize package of a Spiralizer, Inspiralized Book, Apron, Picnic Basket, and Kitchen Gadgets. Be sure to head over to Tuttorosso’s Facebook page to enter until April 15th!!

I was originally going to make the Tuscan Sausage and Kale Ragu with Butternut Squash Fettuccine recipe that Ali developed for Tuttorosso. It looked so good. We make butternut squash noodles weekly as we love them so much. But I decided to change up the ‘routine’ and hold off the butternut squash noodles for a few days and try something new to us.

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I had never cooked with turnips before so I was intrigued with the Spiralized Turnip Mushroom and Tomato Risotto. I like to make cauliflower rice so I thought this would be a fun twist from doing that.

It was pretty simple to make and was so dang good. You do need a bit of equipment as you need a spiralizer and a large Food Processor, but I swear those are kitchen tools that I use regularly so they are a great investment. Promise. But aside from that, I had this meal on the table in about 30 minutes, which is great when I had a little one hanging off of me.

The only thing I changed up from Ali’s recipe is that I omitted the cheeses as we are currently doing Whole30 and are therefore avoiding dairy, among other things. It was so good without it that I just imagine that this dish will be that more enjoyable when I made it again with some cheese. yum!!

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Truthfully, I was bummed when Ali posted this same recipe on Sunday. Damn it, it was Easter. Ali, take a day off! Ha!! Whatever, she created the recipes for Tuttorosso so I guess she can post them whenever. But didn’t she psychically know I was going to be sharing it today?!?! I debated going back to making the butternut noodles to share instead but mama’s got limited time for another trip to the grocery store. Gah!

So I just think that great minds think a like that we are sharing this just 2 days apart. Right? I hope…

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Either way, the recipe is great. Make it. Dig right in. You’ll love it. I swear. Pinkie Swear.

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Besides the giveaway I listed above, I have a GIVEAWAY for ya!!!!!!!

I’m giving away a copy of Ali’s freaking fantastic cookbook, Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals and some Tuttorosso coupons. Giveaway runs through April 15th at midnight.

Enter using this Rafflecopter giveaway!!!!!!!


Spiralized Turnip, Mushroom, and Tomato Risotto

Makes 4 servings


  • 3 large turnips
  • 1 tablespoon extra virgin olive oil
  • 1 medium white onion, dice
  • 2 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes
  • 16 ounces baby portobello mushrooms, sliced
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1 (28 ounce) can Tuttorosso® Crushed Tomatoes with basil
  • 1/4 cup Parmesan cheese
  • 1/4 cup Pecorino Romano cheese
  • 1 tablespoon finely chopped flat-leaf parsley, to garnish


  1. Peel the turnips and cut off the ends. Insert the blade that makes ‘spaghetti’ (3MM) into your spiralizer, and spiralize the turnips.
  2. Place the turnip noodles into the bowl of a large food processor, pulse until rice-like.
  3. Place a large pot over medium heat and add in the olive oil. Once oil is shimmering, add in the onion, mushrooms, garlic, and red pepper flakes and cook for 5 minutes or until onions turn translucent and mushrooms begin to wilt.
  4. Pour the crushed tomatoes in and mix well.
  5. Add in the turnip rice and season with oregano, salt and pepper.
  6. Cook, uncovered, for 10 minutes, stirring frequently, or until turnip rice softens and cooks to your preference.
  7. Once cooked, fold in the grated cheeses and stir until fully combined.
  8. Transfer to dishes, garnish with parsley, and serve immediately.

Adapted from Tuttorosso, created by Ali from Insprialized


This post is sponsored by Tuttorosso. I received product from Tuttorosso to make a recipe of my choosing. All opinions are my own.

Post contains affiliate links

Wild Mushroom Risotto

Price and I made mushroom risotto last night. It was the first time I ever made risotto. It took so much longer than the recipe said it would but it was worth it because it was so good. I’m now determined to make lots and lots of risotto.

I pulled out my Martha Stewart Classics Cookbook and got to work. It was really easy to prepare, I just had no idea how many pots/dishes it would use… 1 large to cook risotto, 1 pot for broth, cutting board, 2 bowls for prep, wooden spoon, and bowls for eating. I was hoping around grabbing different bowls and things but now I’ll be better prepared next time.

I followed the recipe with the exception that we: 1) did not have shallots so we used 1 small white onion. 2) we did not have wild mushrooms, so we used button mushrooms, and it still was good 3)We had some truffle butter and we used that with a little bit of unsalted butter to total the amount in the recipe. Truffles make me happy 🙂

We have an electric glass stove top so I had to continually play around with the heat because 1 min it was hot and the broth was getting incorporated quickly and then the next it was taking its sweet time.  Oh I wish to have a nice gas range one day. Plus i think I was a bit nervous in doing this since I have the tendency to cook things on a higher temp that what is called for so I overcompensated this time and the cooking part took about 40 minutes instead of 25-30.

Wild Mushroom Risotto

Serves 4
  • 6 to 8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1/4 ounce dried wild mushrooms, such as porcini
  • 9 ounces assorted fresh wild mushrooms
  • 7 tablespoons olive oil
  • 1/2 cup finely chopped shallots
  • 1 cup Arborio or Carnaroli rice
  • 1/2 cup dry white wine
  • 4 to 6 tablespoons unsalted butter
  • 1/2 cup grated Parmesan cheese, plus more for grating or shaving
  • Salt and freshly ground black pepper

Heat stock in pan over medium heat. Add dried mushrooms; cook until tender, about 5 minutes. Remove with slotted spoon; chop finely. Keep stock at a simmer over medium heat.

Remove stems from fresh mushrooms; chop finely. Slice caps 1/4 inch thick. Heat 1 tablespoon oil in heavy-bottomed saucepan over medium heat. Add mushroom caps; cook, stirring occasionally, until golden and soft, about 3 minutes. Transfer to bowl. To pan, add remaining 6 tablespoons oil, mushroom stems, and shallots. Cook, stirring, until translucent. Add rice; cook, stirring, until rice begins to sound like glass beads, 3 to 4 minutes.

Add wine. Cook, stirring, until wine is absorbed by rice. Using a ladle, add 3/4 cup hot stock to rice. Using a wooden spoon, stir rice constantly, at a moderate speed. When rice has absorbed most but not all of liquid and mixture is just thick enough to leave a clear wake behind the spoon when stirring, add another 3/4 cup stock.

Continue adding stock in this manner, stirring constantly, until rice is mostly translucent but still opaque in center. Continue cooking until rice is al dente, but not crunchy. As rice nears doneness, watch carefully; add smaller amounts of liquid. The mixture should be thick enough that grains are suspended in liquid the consistency of heavy cream. The risotto will thicken slightly when removed from heat.

Add dried mushrooms and mushroom caps; warm over low heat. Remove from heat. Stir in butter and Parmesan; season with salt and pepper. Divide among four bowls; grate Parmesan over risotto. Serve immediately.


Cooking the onions


The dried mushrooms after they were reconstituted and but into the broth for 5 minutes


Rice just into the pot


Almost done.. sorry for the crap photo, there was so much steam! IMG_0625

  All done! I shaved some parm on the top.

The photos are horrible! So sorry about that. The risotto looked so much better in real life. Plus it smelled and tasted great. I thought the process was easy and the result was great. I think I am going to try butternut squash risotto next. I really was surprised how much oil and butter were in the recipe. I have to see about cutting that back because 1/4 cup of oil is a lot!