Recipe for risotto with shrimp and vegetables

Ingredients

• 3 tbsp olive oil
• 3 cloves of garlic
• 1 onion
• 150 g risotto rice
• 2 carrots
• 1 broccoli
• 50 ml white wine
• 500 ml broth
• 250 g shrimp/prawns
• 2 tbsp olive oil
• 2 tbsp butter
• 2 tbsp Parmesan (shaved)
• Salt
• Pepper

Preparation

1. First peel and finely chop the onion and garlic.

2. Wash the carrots well and chop them finely.

3. Pour the olive oil into a pot and sauté the onion, garlic and carrots until translucent.

4. Add the risotto rice, mix briefly and deglaze with the wine.

5. Let it evaporate completely, only then add the broth until the rice is just covered.

6. Reserve the remaining broth.

7. Cook the rice over low heat for 25 minutes, stirring constantly and topping up with a little broth from time to time.

8. Be careful at the end, this mixture burns very easily.

9. Now cut the broccoli into small florets and cook them until tender in another pot with a little water.

10. Usually 5–10 minutes is enough here, depending on how soft you like the broccoli.

11. I, for example, prefer it more al dente and don't cook it as long.

12. You can always use a fork to check how tender it already is.

13. Drain the broccoli and keep warm.

14. Wash the prawns or shrimp, let them drain, and sauté them in a pan with a little oil.

15. If the risotto is soft enough, add the butter, stir well until it has melted.

16. Then stir in the broccoli and season the whole with salt and pepper.

17. Arrange the shrimp attractively on the risotto and serve with shaved Parmesan.