Name: Fresh risotto with shrimps
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 1⁄4 piece Onion (finely chopped); 0 cloves Garlic; 1⁄4 piece Lemon; 35 g Carrot; 35 g Shrimps; 70 g Sugar snaps; 250 ml vegetable broth; 50 g Peas (frozen); 20 g Parmesan cheese; 70 g Risotto Rice

Cow's milk

Fruit

Shelfish, Crustaceans & Molluscs

Legumes

Citrus

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Mediterranean

Fresh risotto with shrimps

 Boil 750 ml water and dissolve the stock cube. 

 Clean the snow peas by cutting off the ends and grate the carrots. Cut the carrots into slices of about half an inch. Cook the vegetables together in a pan until al dente (in about 3 minutes). The vegetables can have a bite! 

 Heat the olive oil over medium heat in a frying pan and fry the onion. As the  onion becomes translucent, add the risotto rice and fry it for about 2 minutes. 

 Continue to stir the risotto rice and gradually add the stock. It takes approx  20 minutes (on low to medium heat) until the risotto rice has absorbed all the stock.  Stir until the rice is cooked but still has a light bite 

 For the shrimp, meanwhile, heat a splash of olive oil in a frying pan and squeeze the garlic in it. Don&#39;t let the garlic get too brown! Stir fry the shrimp for about 4 minutes. 

 Grate the parmesan cheese through the risotto and, if necessary, dissolve another small one  knob of butter in the risotto. Grate the zest of half a lemon and mix  the risotto. Season with pepper and possibly extra salt. 

 Finally, heat the peas, bite-sized carrots and snow peas briefly. 

 Serve the risotto on deep plates (possibly with the shrimps). Squeeze some lemon juice over this. 

Fresh risotto with shrimps

Fresh risotto with shrimps

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