Parsley risotto with shrimp

Ingredients for 2 servings:

• 150 g parsley root(s), diced
• 1 onion(s), finely chopped
• 2 tbsp olive oil
• 150 g risotto rice
• 600 ml vegetable stock
• 1 small lemon(s), organic
• Salt and pepper from the mill
• 250 g shrimp(s), frozen
• ½ bunch parsley, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Remove the shrimp from the ice and let it thaw. Peel the parsley root and dice finely. Chop the onion and sauté in 2 tablespoons of hot oil. Add the diced vegetables and sauté briefly. Add the rice and let it simmer for a few minutes until translucent. Pour in 250 ml of stock. Stir; once the liquid is absorbed, add more stock. Stir continuously and continue stirring until the liquid is used up and the rice is cooked and creamy (15-20 minutes). Remove from the heat and let it rest for 5 minutes. Wash the lemon, grate the zest, and squeeze the juice. Season the risotto with salt, pepper, lemon zest, and lemon juice. Fry the shrimp in oil for 3-4 minutes, turning occasionally. Season with salt and pepper, and add to the risotto with the chopped parsley and serve.