Leek risotto with shrimp

Ingredients for 4 servings:

• 2 stalk(s) leeks
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• ½ liter white wine
• ½ liter vegetable broth
• 1 cup rice (risotto rice, 1 large cup or 2 small)
• 1 pack of shrimp(s)
• 2 tbsp olive oil
• 1 piece(s) Parmesan cheese (approx. 70 g)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

light and delicious

Peel and chop the onion and garlic. Slice the leek into thin rings. Heat the olive oil and fry the onions, garlic, and leek until translucent. Then add the rice and stir well. After about 1 minute, pour in the white wine and let it simmer. Stir well while simmering. When the wine has reduced quite a bit, gradually add the vegetable stock, stirring constantly. Once everything has reduced, taste the rice to see if it’s cooked. If it’s still a bit hard, simply add a little more water or vegetable stock and let it simmer. When the risotto has the desired consistency—creamy but with a bit of bite—stir in the freshly grated Parmesan cheese. Finally, quickly fry the shrimp in a pan and stir them into the risotto. Tip: If you don’t like the white wine flavor as intensely, you can use just 250 ml of wine and 750 ml of vegetable stock instead.