Carrot risotto with delicious shrimp

Ingredients for 2 servings:

• 50 g Parmesan
• ½ onion(s)
• 20 g herb butter
• 2 carrots
• 120 g risotto rice
• 85 g white wine
• 340 g vegetable stock
• 10 g butter
• 300 g shrimp(s), frozen
• 4 tomatoes, dried
• 2 garlic cloves
• salt and pepper
• chili powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Recipe is designed for the Thermomix TM31

Place the Parmesan cheese in the mixing bowl and chop for 10 seconds on speed 10 and then transfer to a mug. Add the sun-dried tomatoes to the mixing bowl, chop for 10 seconds on speed 10 and transfer to a bowl. Add the onion and carrots to the mixing bowl and chop for 5 seconds on speed 5. Add the herb butter and sauté for 3 minutes at 100°C on speed 1. Add the risotto rice and sauté for 3 minutes at 100°C, reverse, speed 1. Deglaze with the white wine and stir for 5 seconds on the reverse, speed 2. Add the vegetable stock and cook for 22 minutes at 100°C, reverse, speed 1, without using the measuring jug. During this time, heat a generous amount of oil in a pan and briefly sauté the sliced ​​garlic. Add the thawed shrimp and chopped tomatoes, and season with chili powder, salt, and pepper. Briefly fry until the shrimp are a nice pink. If you like, you can also deglaze with a splash of white wine. Using a spatula, stir in the butter and about 2/3 of the Parmesan cheese to the finished risotto. Serve sprinkled with Parmesan cheese over the fried shrimp.