Herb risotto with shrimp

Ingredients for 1 servings:

• 2 tsp olive oil or rapeseed oil
• 1 shallot(s) or 1 small onion, finely diced
• 1 garlic clove(s), finely diced
• 60 g rice (risotto rice)
• 175 ml broth
• 60 g prawns or shrimps, peeled and cooked
• Parsley
• rosemary
• salt and pepper
• ½ lime(s), the juice and the grated peel
• oregano
• basil
• Thyme

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Rice dish as a fat burner

Heat the oil in a pan. Sauté the onion and garlic until translucent. Add the rice and sauté briefly, stirring constantly. Pour in a little stock and reduce while stirring constantly. Repeat this process until all the stock is used up. Season the risotto with salt, pepper, lime juice, and grated lime zest. Mix the prawns or shrimp into the rice. Chop the herbs and stir in just before serving. Let stand for about 2-3 minutes. Tomato salad goes very well with this dish. Note: The quantities given are approximate for a main course for one person. I made a mistake between risotto rice and basmati rice the first time, but that didn’t matter at all.