Coconut Risotto With Chili Lime Shrimp Recipe

• 3 to 4 c. chicken broth
• 1 13.5 ounce. can lite coconut lowfat milk
• 1 c. arborio rice
• 1 med yellow onion, finely diced
• 1 1/2 Tbsp. extra virgin olive oil (divided)
• 1/2 c. rice wine (optional)
• salt to taste
• 2 Tbsp. butter, in pats
• 1/2 lb. frzn cooked (tail-off) shrimp
• 1/2 Tbsp. Thai chili sauce
• juice of one lime
• 1 Tbsp. corn starch

Directions