Saturday 18 November 2017

Riverfood Risotto' with black-eyed beans and coconut milk

Riverfood Risotto
Riverfood Risotto

Thiago Castanho and Luciana Bianchi

This is a home-style recipe and every family has its own version.

This is a home-style recipe and every family has its own version. Coconut milk is a typical ingredient of the north and northeast regions of Brazil and is used to cook rice and seafood dishes. This recipe can be adapted to any type of shellfish. Use the seafood that you like the most.


(serves 6)

100g dried black-eyed beans,

rinsed and sorted

200g sarnabi or other clams

200g shelled charru mussels

or other mussels

200g whole freshwater prawns

200g squid rings

200g crab meat, shredded

100g peeled crab claws

Salt and pepper

5 tbsp coconut oil

4 tbsp chopped onion

2 tbsp chopped red pepper

2 tbsp chopped yellow pepper

2 tbsp chopped green pepper

2 tbsp chopped tomato

1 tbsp chopped garlic

2 tbsp chopped pimenta-de-cheiro

or other mild chilli

100g bacon lardons (optional)

230g long-grain white rice

200ml unsweetened coconut milk

100g dried salt shrimps

300ml fish stock

1 tbsp chopped flat-leaf parsley

2 tbsp coriander leaves

Riverfood Risotto


Soak the beans in plenty of cold water to cover for at least 6 hours or overnight. Drain the beans, put them in a pot and add fresh water to cover by 5cm. Cook over a low heat for 1 hour or until tender, but still firm to the bite. Drain and set aside.

Season all the fresh shellfish with salt and pepper, keeping them separate. Leave to stand for 8 minutes.

Heat the coconut oil in a large frying pan. Add the onion, the red, yellow and green peppers, tomato, garlic, chilli and bacon (if using) and sauté until golden brown.

Add the rice to the pan and sauté, stirring, for 1 minute. Stir in the cooked beans. Add the squid to the pan, sauté briefly, then add the coconut milk. Cook, stirring often, for 10 minutes.

Add the dried shrimps and fresh prawns, then the shredded crab meat, sarnabi, charru mussels and crab claws. Add the fish stock little by little, as needed. Adjust the salt while there is still liquid in the pan and add more if necessary.

Cover and cook over a low heat until the rice and seafood are cooked through, but still firm to the bite. Discard any mussels and clams that have not opened. Sprinkle with the coriander and parsley. Remove from the heat, cover and let sit for 3 minutes before serving.


This recipe first appeared in 'Brazillian Food' by Thiago Castanho and Lucinda Bianchi

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